Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
lamb or veal - 1 lb / .5 kg will generously cover six 8-inch skewers
Year-round, though spring lamb (typically March–May in the Northern Hemisphere) is considered peak season for superior flavor and tenderness; veal is similarly available year-round from specialized producers.
lamb rib chops
Year-round, though fresh lamb is typically most abundant in spring (March–June) in the Northern Hemisphere, with supply and quality remaining consistent throughout the year due to global lamb production and reliable frozen storage.
lamb rumps about 150 g ea
Year-round, though lamb is traditionally in peak season during spring (March-June) in Northern Hemisphere temperate regions. Quality and flavor are most robust when lambs graze on fresh pasture, making spring-to-early summer the culinary optimum.
lamb shanks
Year-round, though peak season for fresh lamb is spring (March-May) in the Northern Hemisphere, coinciding with the lambing season.
lamb shoulder
Year-round, though lamb is traditionally more abundant in spring (April–June in the Northern Hemisphere) when new season lambs are slaughtered.
lamb shoulder cut into 1-inch cubes
Year-round, though traditionally more abundant in spring when lambs reach market weight; spring lamb (March-June) offers slightly more delicate flavor, while fall/winter lamb tends toward deeper, more assertive taste profiles.
lamb shoulder meat
Year-round, though peak quality and availability occur in spring (March–May) in Northern Hemisphere temperate regions when young lambs reach market weight. Supply remains consistent throughout the year in most developed markets due to global trade and refrigeration.
lamb shoulder or blade chops
Year-round, though spring lamb (March–May in Northern Hemisphere) typically offers the most tender meat and is preferred for premium preparations.
lamb shoulder or leg
Year-round; peak availability spring (April–June) and autumn (September–November) in the Northern Hemisphere, when grass-fed lamb reaches market.
lamb shoulder <ref>if you can't find boneless lamb shoulder
Year-round, though lamb is traditionally raised on pasture and peak availability occurs in spring through early summer (April–June in Northern Hemisphere), when lambs reach market weight and flavor is enhanced by seasonal forage.
lamb's liver
Year-round availability in most markets, though supply and quality are highest in spring and early summer following the lambing season in major sheep-producing regions.
lamb's neck or shank
Year-round, though lamb is traditionally more abundant and flavorful in spring and early summer in temperate regions.
lamb steaks cut from the leg
Year-round, though supply and quality peak during spring (March-June) when lambs are at their most tender and flavorful, and in autumn (September-November) following the summer grazing season.
lamb stew meat
Spring lamb is at peak season from March to June in the Northern Hemisphere; frozen or chilled lamb stew meat is widely available year-round in most markets. Seasonality varies by region and production methods.
larger whole chicken breast
Year-round, widely available from both industrial and pasture-raised sources throughout the year.
lb/500 g beef or veal liver
Year-round, though traditionally more prominent in fall and winter dining traditions and often available through specialty butchers and ethnic markets.
lb/600 g sirloin
Year-round
lba ground beef
Year-round
lb. bacon
Year-round. Bacon is a cured and shelf-stable product available consistently throughout the year, with no seasonal variation in production or availability.
lb. bacon diced in to large pieces
Year-round. Bacon is a shelf-stable, processed meat product that remains consistently available, though consumption often peaks in autumn and winter months when braised and stewed dishes are more prevalent.
lb. bacon or ham
Year-round; both bacon and ham are shelf-stable cured products available throughout the year. Availability of fresh ham cuts may increase around winter holiday seasons in certain markets.
lb bag of chicken wings and drummets
Year-round; chicken is a farmed commodity available consistently throughout the year regardless of season.
lb. beef
Year-round; beef is available throughout the year from industrial and local sources, though grass-fed beef may have seasonal peaks during warmer months depending on regional pasturing practices.
lb beef chuck or brisket
Year-round; available consistently from commercial suppliers and butchers.
lb beef -- diced
Year-round; beef is produced and available continuously throughout the year in most developed markets, though grass-fed beef may vary seasonally depending on regional grazing patterns.
lb. beef [not ground] i.e. cut meat
Year-round, as beef is produced and available continuously through commercial supply chains. Quality may be influenced by grass-fed seasonal cycles in some regions.
lb beef stew meat
Year-round
lb boiled meat or roasted meat
Year-round. Fresh meat and poultry are available continuously in most markets, though some regional traditions favor certain meats seasonally (e.g., game meats in autumn).
lb boneless beef or lamb
Year-round; both beef and lamb are produced continuously in most markets, though lamb traditionally peaks in spring (northern hemisphere) and is culturally favored during certain holidays and religious observances.
lb. boneless sirloin steak
Year-round, as beef is not seasonally limited in modern meat production.
lb. boneless skinless chicken breast halves
Year-round
lb boneless skinless chicken breasts
Year-round
lb bonelss leg of lamb cubed
Year-round; however, lamb is traditionally abundant in spring (April–June) in Northern Hemisphere markets and may command premium prices outside these months.
lb chicken
Year-round. Chicken is produced and available consistently throughout the year in most markets due to industrial farming practices.
lb chicken breast
Year-round. Chicken is domesticated and raised in controlled environments globally, with consistent availability throughout the year regardless of season.
lb. chicken breasts
Year-round; widely available fresh and frozen in most markets throughout the calendar year.
lb chicken livers
Year-round. Chicken livers are available continuously as a processing byproduct of industrial poultry production, though quality and freshness may vary by source and season.
lb chicken parts
Year-round
lb. chicken pieces
Year-round. Chicken is produced and marketed continuously throughout the year in most regions.
lb chicken white meat
Year-round. Chicken is commercially raised and available throughout the year in most markets, though pasture-raised and heritage varieties may have greater availability during warmer months.
lb. chopped beef
Year-round, as beef is available throughout the year in most markets.
lb chorico sausage
Year-round
lb chorizo sausage
Year-round
lb. chourico
Year-round; chouriço is a shelf-stable cured product available in Portuguese and specialty markets throughout the year, though traditional production and home curing often occurred in autumn and winter months in Portugal.
lb chuck beef stew
Year-round. As a processed/butchered cut maintained under refrigeration or frozen, chuck beef stew is consistently available from retail butchers and grocers without seasonal variation.
lb chuck stew meat
Year-round; beef chuck is available consistently throughout the year as a staple cut.
lb cooked chicken
Year-round. Domesticated chicken is produced consistently throughout the year in most regions, with no significant seasonal variation in availability.
lb cooking bacon
Year-round
lb cooking ham
Year-round
lb. cubed salt pork
Year-round. Salt pork is a shelf-stable, preserved product available throughout the year.
lb deli roast beef - cut into ¼" slices
Year-round
lb flank steak
Year-round. Flank steak is available consistently from commercial beef suppliers throughout the year, with no significant seasonal variation.
lb. good ground chuck
Year-round
lb grilling steak (top sirloin
Year-round. Beef is produced and available throughout the year in most Western markets, though grilling culture peaks during warmer months in temperate climates.
lb ground beef
Year-round
lb. ground beef or lamb
Year-round. Fresh ground meat is produced continuously; quality and pricing may vary seasonally based on livestock availability and feed cycles.
lb ground lamb
Year-round; however, spring and early summer typically feature the most tender and flavorful lamb from younger animals. Availability and price fluctuate seasonally in regions with traditional lamb-raising practices.
lb ground pork
Year-round
lb ham
Year-round; however, whole glazed hams are particularly associated with holiday meals (Thanksgiving, Christmas, Easter) when demand and availability peak.
lb hamburger
Year-round