Lamm und Zicklein - nose to tail

Away from fillet and entrecote, long-forgotten cuts of meat are enjoying a rediscovery. The nose-to-tail principle doesnt just show respect for the animal - it also brings delicious new, innovative titbits to the table in 80 recipes. Star cook Detlev Ueter cooks holistically, with no leftovers - from lamb liver parfait to goat curry, lamb tripe and rack of lamb gratin.