Food and Cultural History: Leg of the Lamb in Balsamic Vinegar

RUNNING HEAD: FOOD AND CULTURAL HISTORY 1
Food and Cultural History
Leg of the Lamb in Balsamic Vinegar
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Food and Cultural History 2
Contents
Introduction......................................................................................................................................2
List of ingredients and history.........................................................................................................2
Lamb............................................................................................................................................2
Olive oil........................................................................................................................................3
Balsamic vinegar..........................................................................................................................3
Dried rosemary.............................................................................................................................3
Salt –............................................................................................................................................4
Garlic –.........................................................................................................................................4
Pepper-.........................................................................................................................................4
Preparation methods and Utensils...................................................................................................4
Cooking process and technology.....................................................................................................5
Cultural Relevance of the dish.........................................................................................................6
Conclusion.......................................................................................................................................7
References........................................................................................................................................8

Food and Cultural History 3
Introduction
Leg of the lamb in balsamic Vinegar is an authentic Australian dish liked by many. With number
of renditions, the authentic dish has seen multiple changes. The changes made in the dishes down
the ages have not ruined the authentic taste. The dish represents the age old traditional home
cooking practice. With loads of flavour and a twist to the dish there has been a continuous
change in its flavour. This dish actually represents the changes in the dish. This helps in
formulating the dish with better flavours like balsamic vinegar (Newton, John. 2016). this has
actually added a twist to the age old recipe these changes have helped the brand in gaining better
taste with the similar flavours. This is important from the point of understanding the secret
behind the flavours. This dish is served as an authentic dish at many places. However it has
become more or less important to secure the age old recipe in order to carry forward the dishes.
This has allowed in maintaining the authentic lamb flavour intact. This dish is an old dish that is
been preserved by the generations (Bonner, Frances 2015).
List of ingredients and history
Lamb
The word lamb is derived from German word- lambiz. 10,000 years ago people have already
realized the importance of Lamb as a food. Since then, it is consumed as a food. Sheep (Ovis
aries) have long been a staple dietary source in Asia, Europe, Australia, and New Zealand.
Humankind has realized that Sheep is an important source of income. It is one of the most
popular and productive source of income for the generation to come. It is been continuously
used as a main source of productive crop, providing meat, wool for clothing, skins. There were
numerous products that were produced in 21st century. The introduction of sheep in 1800s
caused bloodshed and social division. This was considered as one of the main reason due to
which meat was not able to take place in American plates. The federal government, in early 1990
has sanctioned genocide of certain varieties of sheep in order to develop sheep of better quality.
The age old breed Cotswold, was introduced to England over 2000 years. The Cotswold was also
the first purebred breed to be registered in the United States in 1878. This is one of the rarest
breed that is consumed in USA. Moreover, Lamb has religious implication. They are been

Food and Cultural History 4
sacrificed in many different religions to all varieties of gods. Lamb is considered as one of the
significant dish in Easter menu (Centre for advancement of Foodservice Education 2018).
Olive oil
The olive is considered to be a part of the Asia Minor and was spread from Iran, Syria and
Palestine and rest of the Mediterranean Basin over 6000 years ago. This is known as one of the
oldest grown tress in the world. Olive were grown as Crete by 3000 BC and considered as one
of the important source of wealth. Olives were found in the Egyptian tombs from 2000 years
BC. Through this the Olive culture has spread over across the world. I has helped in securing
the flavors in different dishes.