Sheep and goats were the first farm animals domesticated by our ancestors. Their meat, with a distinct gamey flavor, tasted great even then, was nutritious and relatively inexpensive due to its prevalence.
Today, lamb meat is among the most expensive meats and is still difficult to obtain in some areas, unlike pork and beef. In doing so, cooking with lamb is a wonderful opportunity to support regional producers and also try out different ethnic recipes.
WINES WITH GRILLED LAMB SKEWERS
They are roasted directly over the fire source and take on a sweet, smoky flavor. However, the choice of wine also depends on the type of seasoning or marinade.
If this one is spicy, the wine should pack on some decent fruit sweetness, like an Australian Shiraz, a Grenache Shiraz Mourvedre (GSM) or a South African Pinotage. On the other hand, if the meat is marinated Greek-style with lemon and herbs, then more acidic red wines without exuberant fruit, such as Sangiovese, Barbera and Nebbiolo, are advantageous.
Strong, spicy white wines and full-bodied, dry rosés are of course also a very interesting option.
Lamb skewer wines
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WINES WITH GRILLED
LAMB CARREE
Rack of lamb is often encrusted with Mediterranean herbs and spices. Served still slightly bloody, full-bodied, complex white wines, preferably with discreet oak aging, are a good choice.
Try an aged Sauvignon Blanc, a Sauvignon Semillon or a Chardonnay. Instead, forgo youthful, acidic white wines.
A light red wine from the Gamay grape or an equally fruity Pinot Noir harmonize equally well with the tender meat of the loin. When the meat is cooked medium or well done, Syrah and Malbec are perfect partners.
lamb cart wines
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WINES WITH GRILLED
LAMB COTELLETS
They are the most tender cut of lamb and require only a short cooking time and a wine that doesn’t slay the delicate flavors and sublime texture. If you reach for a bulky, fatty red wine here, you run the risk of ruining your meat.
A Pinot Noir from cooler climates with its red berry aromas and animating, natural acidity, well balanced by subtle earthy notes and fine tannins would be a suitable companion here.
A great alternative to this would be a full-bodied rosé wine. A true poem would be a top rosé sparkling wine.
Lamb kotellet wines
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WINES WITH GRILLED
SHANK AND LEG OF LAMB
A popular family meal not only in the Mediterranean region. The meat, usually marinated, is cooked for several hours and is one of the tastiest cuts of lamb.
In addition to salt and pepper, fresh herbs such as rosemary and thyme, and sometimes mint, are used as seasonings. This hearty, rustic meal is paired with the usual red wine classics like Tempranillo, Syrah/Shiraz, Malbec and Cabernet Sauvignon.
Try a Cabernet Sauvignon or a Shiraz from Australia with rich currant notes and hints of mint and eucalyptus.
Leg of lamb wines
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