When I was growing up, one of the few dishes I refused to eat was Irish stew. My mother made it in an authentic style, but I found the full-on flavour of mutton layered with plenty of greasy fat completely inedible. These days lamb has replaced mutton, and maybe too my tastes have matured, so I love a bowl of braised lamb, whether in a curry, Spanish style with beans, or in a simple Irish stew.too, so I may give one of them a go this weekend.
If you prefer wine, either the La Tremenda featured here, made from Monastrell grape, or the La Suerte de Arrayán have plenty of smooth, warming fruits that would go very nicely with lamb stews. The Suerte de Arrayán is fromHowever, I suspect many of you will celebrate our national day with a roast leg of lamb. In which case, you could serve Rioja Reserva, one of our national favourite wines, or bring out your finest Bordeaux.
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