The treasure of every land is the history of its products

Share on

Lamb loins at the Refosco dal peduncolo rosso

Difficulty: Easy Doses: for 4 people

4 loins of lamb,

1 sprig of sage,

1 sprig of rosemary,

1 bay leaf,

5 leaves of mint,

1 carrot,

1 coast of celery,

½ onion,

1 glass of Refosco dal Peduncolo rosso,

30 g of butter,

2 tablespoons olive oil,




The lamb is one of the most appreciated meats for its tenderness, for its marked but not strong taste, for the presence of fat well mixed and easily removable before and after cooking, for its adaptability to numerous and different preparations.

This content is not public. Log in to see the recipe preparation.
To add a reviewLogin
No review found Sign in to leave e review
Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe