The succulent, mouth-watering although more fatty red meat of lamb means strong acidic red wines are recommended for this family of dishes.
Cabernet Sauvignon, Merlot and Pinot Noir are long thought-of as obvious wine parters to lamb with great styles of these wines coming from Bordeaux, Burgundy, Chile, New Zealand, and our home soil in Australia.
Lighter styles of our favourite Shiraz, from cooler climates in Australia, France and New Zealand go particularly well with this more delicate red meat.
'Cuvee Prestige' Blaye Cotes de Bordeaux
2015 Bordeaux, France