Served at
PastisA classic French bistro located in New York City's Meatpacking District, renowned for its traditional French fare and cozy, institutional atmosphere.
tasty, but got not the best cut with lots of nerves
Red meat is a classification of meat obtained from mammals, encompassing varieties such as beef, pork, lamb, veal, and venison. In a nutritional context, these meats are distinguished by their higher myoglobin content. While the term often refers to meat that appears red when raw in culinary settings, the meat itself does not always retain a red color.
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A classic French bistro located in New York City's Meatpacking District, renowned for its traditional French fare and cozy, institutional atmosphere.
The renowned restaurateur responsible for opening Balthazar London in 2013.
Similar dishes to "Lamb Steak"