Lamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods
ShareCopied to clipboardLamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods is a book. It was written by Dick van Leeuwen and published by AHDB Beef & Lamb in 2015.
Key facts
- author: Dick van Leeuwen
- publication date: 2015
- book publisher: AHDB Beef & Lamb
- book series: unknown
- book subjects: Meat cuts, Cooking (Lamb and mutton), Meat cuts-Pictorial works
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"Lamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods" is one of the books by Dick van Leeuwen, books by AHDB Beef & Lamb and 2,617,384 books in our database.
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