Lamb
to discover
Betti Cave
Cellar / wineshop - France
Bettignies (Nord)
- Braised lamb: Pommard, Santenay, Madiran, Sud-Ouest Red
- Grilled lamb: Tavel, Lirac Red, Bordeaux Red, Bordeaux Supérieur Red, Languedoc Red, Sud-Ouest Red
- Lamb: Pauillac, Médoc, La Rioja, Navarra
- Lamb brochettes: Côtes-de-Castillon, Arbois Red, Bairrada
- Lamb fillet in chorizo pastry: Graves Red, Somontano
- Lamb fillet in pastry: Pomerol, Lalande-de-Pomerol, Mercurey Red
- Lamb roast in mint sauce: Margaux, Pommard, Vino Nobile di Montepulciano DOCG
- Lamb shoulder: Côtes-de-Bourg Red, Hermitage Red, Moulin-à-vent
- Lamb stew: Santenay Red, Mercurey Red, Anjou, Chénas, Chiroubles, Fleurie, Morgon
- lamb stew with thyme: Châteauneuf-du-Pape Red, Saint-chinian, Fleurie
- Lamb with herbs of Provence: Saint-Emilion, Minervois, Faugères, Tavel, Colli Orientali del Friuli DOC Red, Côtes-de-provence Rosé, Dão Red
- Leg of lamb: Minervois, Saint-Julien, Pauillac, Haut-Médoc, Ajaccio, Fleurie, Juliénas, Languedoc, Somontano
- Merguez: Tavel, Côtes-du-Rhône White, La Rioja
- Minced lamb and mashed potatoes: Pomerol, Bourgueil Red, Buzet Red
- Provencal sauté of lamb: Gigondas, Côtes-de-provence Red, Passe-tout-grains
- Rack of lamb: Saint-Julien, Ajaccio
- Roasted chops: Pomerol, Lirac Rosé, Saumur-champigny Red, Côtes-de-provence Rosé
- Saddle of lamb: Gigondas, Châteauneuf-du-Pape, Côtes-du-Rhône