NPWHF0191 - Book of Lamb

Recipe booklet from New Idea Magazine/Australian Meat Livestock Corporation Supplement. Pages numbered 77-84 Colour/black & White p. 78 Diagram cuts lamb the remainder of the booklet individual recipes for cuts. p 78 leg, p 79 chops, P 80-81 fillets,loin racks,forequarter. Cooking instructions for different types - roasts, grills, panfry, stew, braise, simmered, low fat. 82-83 shoulder, bestneck, p 84 neck, shank,breast.

Object ID: NPWHF0191 - Book of Lamb

Materials: paper

Dimensions: H 28.2 cm, W 20 cm

Maker: New Idea Magazine