Food Articles

The Independent

Golden oldies: Rediscover the intense flavour and succulence of more mature meats

January 17, 2013

You are a two-Michelin-star chef who has invited several others to celebrate the success of your restaurant. What do you choose to serve them? Suckling pig, milk-fed veal, a baby lobster or whole turbot apiece come to mind as elegant, festive choices.

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