Lamb Industry News & Blogs

Industry News & Blogs

DOS HERMANOS: GO EVERYWHERE, EAT EVERYTHING: LAMB BIRYANI: A SEALED POT OF PURE PLEASURE
www.doshermanos.co.uk | 8 hours 23 minutes ago
SEE OUR LATEST POSTS BY CLICKING HERE OR ON THE HANDSOME HERMANOS DOS HERMANOS: GO EVERYWHERE, EAT EVERYTHING "It's not much but it's ours" Saturday, August 27, 2011 LAMB BIRYANI: A SEALED POT OF PURE PLEASURE My quest to catalogue some of the most popular dishes in Indian restaurants around the

Chef's Traditional chips from Lamb Weston
www.caterersearch.com | Jan 26, 2012
A rustic-looking product which appears as though made by hand. Busy caterers can forget having to peel, boil, slice, blanch and deep-fry, simply take the fries from the freezer and cook to order.

Torrisi Boys Drop Bonkers New Video: 'Jewish Lamb' - Video Interlude - Eater NY
ny.eater.com | Dec 9, 2011
Rich and Mario from Torrisi Italian Specialties just released a bizarre video about one of the dishes on their new $125 tasting menu. The clip starts in Rome and...

8 and 20 Recipe: Lamb Chops and Shiraz | Matchmaking | News & Features | Wine Spectator
www.winespectator.com | Sep 27, 2011
Eight ingredients. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a weeknight feast for family or friends. That's the philosophy behind Wine Spectator's "8 & $20" feature. In this edition, we feature sauteed lamb chops with a

Original Hayes and Kebab Mediterranean Restaurant San Francisco Announces Custom Catering
www.prweb.com | Apr 22, 2011
San Francisco Mediterranean restaurant Original Hayes and Kebab now provides custom catering selections of fresh foods including wraps, shish kebabs and more.

eblex launches over 70 new beef lamb and mutton cuts for foodservice - Cost Sector Catering
www.costsectorcatering.co.uk | Feb 24, 2011
EBLEX has just launched 72 new cuts to its range, providing foodservice operators with a wider range of profitable cuts to add variety and interest to menus.

The Publican - Home - Pub Food: Eat Seasonably
www.thepublican.com | Dec 2, 2010
Seasonal produce is becoming increasingly important to pub chefs. Jessica Harvey highlights some of the best seasonal ingredients that deserve some space on your winter menu

Lamb and Orange Khoresh Stew | Chocolate & Zucchini
chocolateandzucchini.com | Jun 2, 2010
<p><img alt="Lamb and Orange Khoresh" src="http://chocolateandzucchini.com/archives/images/main/khoresh.jpg" width="370" height="246" /></p><p><i>A favorite from the archives, this post was originally published in April 2009.</i></p><p>I know little about <a

Indian Lamb Khorma Recipe, Video, and Cooking Tips at Epicurious.com
www.epicurious.com | Mar 22, 2010
Read Around the World in 80 Dishes - In our ongoing video series, Chef Eve Felder of The Culinary Institute of America demonstrates a recipe for Lamb Khorma, a rich, creamy dish from northern India and other How To Cook articles about Cuisines at Epicurious.com

Menu Trends: Flavor Boosters for Chops
rimag.com | Dec 1, 2009
Chops, be they familiar favorites such as lamb, pork or veal or more-exotic options such as elk, deliver the hearty flavors diners crave during winter months—plus plenty of bang for the buck for consumers and kitchens.