Why lamb is a portal to a world of flavors | via FnBReport
Photos by Jilson TiuAs I sit in the afternoon traffic northbound of EDSA, gazing at the taillights of buses, cars, and the multiple motorbikes whizzing past my window, my mind begins to drift. For the record, this should be avoided as much as possible, but when traveling at four kilometers per hour, it becomes impossible to deter.
I asked what the importance of stopping was and without gasping for air, her face gleaming with excitement, she shrieked, “Sheep!” Sheep were among the first animals to become domesticated for their fleece, meat, and milk; warm clothes, nutritious food and amazingare the fundamentals of a popular domestication. Sheep used for meat are classified into three groups: lamb, hogget, and mutton. All three vary in flavor, from the youngest having the least predominant flavor to mutton having the most.
Finding flavors to pair with lamb is an easy task; you just have to be smart about it. I use a theory of “comfort zones” when pairing flavors: I establish a common ingredient that is known to go well with lamb and expand on that up until I reach a point where I am out of my element.
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