Overall Winner:
Red Bordeaux
Red Bordeaux wines are the perfect accompaniment to Lamb.
Roast Lamb, Kleftiko, Lamb Casserole, Irish Stew:
Big Reds from Pauillac, Haut Médoc and Médoc or Petits chateaux and Crus Burgeois or Rioja.
New World Bordeaux equivalents would also work, like Cabernet Sauvignon-Merlot blends from : Argentina, Chile, South Africa and Australia
Lamb Kebab or Grilled Lamb Chops:
New Zealand Pinot Noir or Chilean Cabernet Sauvignon
Lighter dishes like Lamb Kebab or Grilled Lamb Chops would work well with fruitier New World wines.
Lancashire Hotpot:
Lightly oaked whites from Italy or the South-West of France
Lancashire Hotpot is actually quite light-weight for a meat-dish; try it with a lightly oaked, wine like an Italian Chardonnay or similar dry white wine from South-West of France.
Shepherd's Pie:
Beaujolais or fruity Vin de Pays Red wines
Shepherd pie needs a low tannin Red wine with little or no oak influence.
Lamb Kidneys:
Barolo, Barbaresco
Lambs Liver:
Australian or Chilean Shiraz
Sweetbreads:
Chardonnay
When simply sauteed in butter require a light White wine like Italian Chardonnay. But if they are to be served in a cream sauce then go for more body in the wine: Chilean Chardonnay or a White Burgundy.
