Meat and furred gameGameCaribou
Kid
Red Deer
Wild boar
MeatBeef
Ham or Country Ham
Lamb
Baeckeofe or Alsatian-Style Lamb
 Émile Jung, Au Crocodile, France
Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
Jean-Pierre Challet, The Fifth Grill, Canada
Breaded Suckling Lamb and Artichokes Fried in Olive Oil
Croatian-Style Lamb Chops
Lamb Chops on a Potato Wreath
Lamb Noisettes with Camembert and Mint, with Leek, Potato and Camembert Tarts
Lamb Sauté with Figs
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse,
Lamb Tagine with Artichokes and Peas
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Moussaka (Melijanes moussaka)
Mutton Tagine with Prunes
Quartered Suckling Pyrenees Lamb, New Carrots with Cumin and Cress Meunière
Alain Dutournier, Carré des Feuillants, France
Quick Lamb with Chick Peas and Fresh Mint, “Couscous” Style
Jean Bardet, Jean Bardet - Château Belmont, France
Rack of Lamb with Fennel, Sausage, Bacon and Thyme Flowers
Jacques Chibois, La Bastide Saint-Antoine, France
Rack of Lamb with Wild Thyme and Mirabelle Plums
Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter
Saddle of Lamb in Olive Crust
Heinz Winkler, Residenz Heinz Winkler, Germany
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Haus Paradies, Switzerland
Seven-Hour Leg of Lamb
Tanjia Marrakchia
Welsh Roast Lamb with Rosemary and Garlic
Pork
Afelia - Pork Cooked in Red Wine with Coriander
Creole Blood Sausage - Boudin Créole
Honey-Lacquered Roast Rack of Piglet with Pineapple-Raisin Chutney and Kaffir Red Curry Rice
Éric Gonzalez,
Iberian Pluma with Creamy Almond and Cauliflower Purée
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
L'Enchaud - a Slow-Cooked Pork Tenderloin, Périgord style
Melton Mowbray - Pork Pie
Oreilles de crisse - Old-fashioned Quebec Pork Crisps
Pierre Faucher, Sucrerie de la Montagne, Canada
Pork and Clam or Cockle Stew
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse,
Pork Hocks with Apple Cider and Calvados
Pork Loin with Confit Garlic Petals
Patrick Ruszczynski, Au Fil du Temps
Pork Roulades with Fresh Herbs and Green Risotto with Beer
Rack of Pork with Three Mushrooms, New Potatoes and Sorrel Cream
Roast Pork Loin with Maple-Scented Turnip Puree, Apple Marmalade & Sage Jus
Scott Crawford,
Roast Pork with Yellow Potatoes
Roasted Iberian Pork Loin (Lomo) with Thyme Served on Warm Red Pepper Salad
Juan Antonio Perez Pozo (Toño Perez), Restaurant Atrio, Spain
Suckling Pig in Various Forms
Tourtière - Quebec Meat Pie
Rabbit
Veal
Glazed loin of veal, jardinière of vegetables
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy
Milk-Fed Veal Chop with Truffled Jerusalem Artichokes, Creamed Peas and Arabica Jus
Jean-Michel Lorain, La Côte Saint-Jacques, France
Milk-Fed Veal Chop Wrapped in Young Leeks
Noodles Sautéed with Veal
Ossobuco, Milanese-Style
Spiced Veal Roast with Couscous
Veal Burger with Baby Vegetables
Veal carpaccio with white truffle honey, feta and Granny Smith apple (314.1 cal.)
Jean-Georges Klein, Arnsbourg, France
Veal Chops with Mushrooms and Sweetbreads
Veal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon, Casa Velha do Palheiro, Portugal
Veal Piccata with Pecans, Spring Vegetables and Ham
Anne Pic, Pic, France
Veal Scaloppini Zurich-Style
Veal Stroganoff
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