Found 81 results.
Meat from the rear back of a mammal
traditional meal associated with Great Britain
Large sections of lamb
American roasted beef dish
traditional English dish of beef which is roasted
beef steak cut from the loin
Cut of lamb including both loins
beefsteak cut from the short loin, including a T-shaped bone with meat on each side
beefsteak cut from the short loin, including a T-shaped bone with meat on each side
cut of beef
Loin cut of veal
Medallion of meat from the lamb loin
Large sections of mutton
meat of an adult sheep
Canadian back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal
Cut of lamb from the lower part of the leg
meat of an adult sheep
Lomoes
Large sections of veal
Individual cut of meat including part of the spine
cut of beef and is part of the sub primal cut known as the chuck
cut of beef and is part of the sub primal cut known as the chuck
Indonesian goat meat dish
Drobro
Romanian lamb offal dish
Dish consisting of roast beef and gravy
type of beef steak
culinary traditions of Bulgaria
German roast meat entree
Celebratory roasting of a whole pig
sauce made of chopped mint
sauce made of chopped mint
Pork cut from the upper side of the ribs
Turkish and Greek dish common to the Aegean made with colocasia and lamb, also on the island of Cyprus
Baurupt-br
Brazilian sandwich
A preparation of beef that features in various cuisines
Rostopt
Roast meat, or Maltese pasta dish, or Lebanese meatloaf
A po' boy almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center.
Roast beef sandwich on a kummelweck roll
sandwich, originating in Chicago, composed of thin slices of seasoned roast beef
steak
Polish variety of pork breaded cutlet
Alsacian recipe
Bacon cut from the back of the pig
Pork cut from the center of the pig, usually including a rib
Large sections of beef
Paiopt
Portuguese and Spanish sausage
French lamb or mutton stew
lamb or mutton and root vegetable stew native to Ireland
Finnish term for meat roasted in cooking pit
Offal of butchered animals in cuisine of Rome
Tapases
appetizer or snack in Spanish cuisine
meat pie with a crust or topping of mashed potato
Vešalicasr
Grilled Serbian pork loin
cut of meat from the primal loin, subprimal sirloin, of a beef carcass
culinary traditions of Poland
Central European roast pork
French sheep farm produce
Meat of an adult sheep
cut of meat (e.g. beef, pork)
cut of meat (e.g. beef, pork)
Scottish potato dish
food
Herb with long, aromatic leaves
German bread dumpling steamed or boiled in a napkin
a traditional English side dish
sandwich on roll
Spanish term for whole roasted pig
culinary traditions of the United Kingdom
culinary traditions of Canada
Gravy from southern United States
Italian pan dripping sauce
strong type of coffee made using hot water under pressure
electrical cooking appliance used to prepare food by simmering for several hours, mostly unattended
Greek lamb offal soup associated with Easter