Search Results for 'Cypriot cuisine'

Butterfly leg of organic lamb with new potatoes, cherry tomatoes, green beans, and basil

Parma ham, feta cheese, champagne, Parmigiano reggiano, Roquefort cheese, and Connemara hill lamb. So what do these and a select number of other great foods have in common? PGI or protected geographical indication — in other words the lamb reared in exclusive designated areas of Connemara is recognised as being unique, and as such is protected under EU law. The achievement of gaining this unique status is such that Greece has fought a legal battle for the past 20 years to gain this status for Feta cheese. Now that’s something for each and every person in Galway to be proud of. Anyone familiar with Connemara hill lamb will have little difficulty verifying why hill lamb is so special. The lambs tend to mature at a slower rate, which allows the meat develop a deeper, fuller, flavour. Also the diet of the lamb, which includes a distinctive selection of herbs and heathers, adds considerably to the succulent taste and texture of the meat.

Make the most of the summer with these delicious lamb recipes from Bord Bia. These dishes are perfect for a barbecue and, thankfully, equally tasty as an indoor dining option.

Chicken breast with fennel and rocket salad