| Lamb |
| Dish |
Cooking Method |
 |
 |
Wine Style |
Wine Suggestions |
| Roast Lamb |
Oven |
16 |
NA |
Reds offering freshness and not too much tannin |
Pinot Noir, Merlot, Loire – Chinon, South West – Buzet, Rioja |
| Roasted Rack of Lamb |
Oven |
16 |
NA |
Tannin reds to tackle the roast flavours, robust wines work well |
Pinot Noir, Merlot, South West – Madiran, Burgundy – Mercurey, Rioja |
| Confit |
Oven |
16 |
NA |
Silky reds with slight tannin, well built but not too acidic |
Cabernet Sauvignon, Pinot Noir, Burgundy – Côte de Beaune, Loire – Chinon, Bordeaux – Pomerol |
| Lamb with White Sauce |
Stove |
NA |
10 |
Quite rounded whites but not overpowering |
Chardonnay, Chablis |
| Navarin |
Stove |
16 |
10 |
Favours less tannin-rich, acidic reds, big round whites |
Côtes du Rhone blanc, Châteauneuf-du-Pape, Beaujolais |
