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Title:
Lamb Bacon
Title:
Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
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Australian Rack of Lamb with Buttermilk Blue Cheese and Fenugreek
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Grilled Lamb Chops, Pomegranate Molasses, Freekeh Salad, Surinam Cherry Preserves, Grilled Curry Eggplant, and Mint Jus
Title:
Spring Lamb: Unusual Cuts for a Traditional Menu
Title:
Butchering a Lamb Meat: Fabrication in a World of Cut, Boned, and Packaged Parts
Title:
The Product: Handheld Easter Feast—Australian Lamb Pie
Title:
Dem Bones, Dem Bones, Dem Charred Bones: Creating House-made Charcoal
Title:
Australian Lamb & Beef at ICC 2011
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