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Taste of TürkiyeTaste of Türkiye

Ingredients

12 results

Raw boneless lamb shoulder with muscle and cream-colored fat seams

Lamb

Raw lamb; the cut, such as boneless shoulder for skewers, shapes its texture.

Loose rose-red raw lamb mince with small white fat flecks on a cream plate with a green rim.

Lamb (ground)

Raw, unseasoned ground lamb for fillings, kebabs and meat mixtures.

A thin sheet of raw lamb caul fat, with branching pale fat, partly unfolded on a metal tray.

Lamb caul fat

Thin, net-like lamb caul fat, used to wrap a liver-and-rice filling.

Raw lamb cheek pieces, one component of head meat, in a shallow preparation dish.

Lamb head meat

Cleaned raw boneless lamb head meat, separated from the skull, for soup.

Glossy dark red raw lamb liver slices on a green-rimmed cream plate.

Lamb liver

Raw lamb liver, finely cut for savory fillings.

Raw lamb neck cross-cuts with visible central bones on a cream plate.

Lamb neck

Raw bone-in lamb neck for long-simmered soups and stews.

Two raw lamb shanks with long exposed bone ends on a cream platter.

Lamb shank

Raw bone-in lamb shank for long, gentle simmering.

Two cleaned raw lamb trotters with pale shafts and short paired pink ends on a metal tray.

Lamb trotters

Cleaned, bone-in lamb feet that give body to slowly cooked soup.