Beyond filet and entrecôte, long-neglected cuts of meat are experiencing a renaissance: The Nose-to-Tail principle not only shows respect for the animal but also brings new, innovative delicacies to the plate. Top chef Detlev Ueter cooks holistically and completely: from lamb liver parfait to goat curry and lamb tripe to gratinated lamb rack. Discover the tenderness and incomparable flavor of lamb and goat meat in over 80 recipes. Additionally, the book offers breed portraits, information on meat aging and classification, essential cooking techniques, as well as a guide to cuts and spices. Cooking from nose to tail - and doing it with passion.