French Translation of “lamb” | The official Collins English-French Dictionary online. This is because lamb is a relatively lean and nutrition-packed meat. "Souris" is a general term for shank, so it's also used for pork, beef and veal shanks. Re: Lamb Shanks - What is it in French? In Italian, the word is "stinco" if it's whole, "osso bucco" if crosscut.
But should lamb form part of your regular diet? Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, agneau de pré-salé) is the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as samphire, sparta grass, sorrel and sea lavender. Although there are some British cuts that don’t directly translate as the meat is cut differently. Frenched is a culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. French meat cuts were a puzzle to me when I arrived in France ten years ago, but I now feel comfortable visiting my Boucher and ordering most cuts of meat. Even ground lamb can elevate a meatloaf or casserole. Sheepmeat exports to France declined after the rising cost of British lamb caused the country’s buyers to take meat from other countries. In case you were wondering, let’s be clear: “Agneau Pascal” does NOT mean “Some guy named Pascal’s recipe for leg of lamb!” but rather the lamb that is traditionally cooked for Easter (called “Pâques”) holiday. Over 100,000 French translations of English words and phrases. Today, we’ll take a look at a very traditional French leg of lamb recipe: le gigot d’agneau Pascal. Paleron de Bœuf at Le Viu Restaurant, Palace de Menthon French Meat Cuts Lamb meat is the ultimate special occasion food, whether you indulge in a holiday standing rib roast or a romantic dinner featuring lamb chops. A three-ounce cut of cooked lamb delivers about 25 grams of protein, plus good quantities of potassium and vitamin B-12. A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name!