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She is convinced that diet makes all the difference to taste: "We're an organic farm, and our lambs are reared on an enormous amount of clover.
Technically, we failed to use a narrow range of age and body weight in our lambs.
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Our wolf reaches for our lamb.
The wolf attempts sweet nothings into the ear of our lamb.
"I don't mean to brag," Mr. Posin said, "but our lamb, it's good".
HM: Definitely our lamb chops, which are marinated in yogurt, mace and cardamom and grilled in the tandoor.
Afterwards, around the kitchen table, we use fluffy rotis (pronounced "rootis") to mop up our lamb and coconut stew.
We were especially happy with a bottle of Claar Cellars 1998 cabernet-merlot at $26, which complemented our lamb, ostrich and calf's liver beautifully.
Given that most of us like to spike our lamb with a host of strong flavours, you need a meat with the underlying strength to take it.
To highlight the flavor of the greens, we will embrace austerity for our lamb, grilling it off under nothing but a garlic rub and showers of salt and freshly ground pepper.
Let's treasure our lamb – it's the greenest, most sustainable meat we eat and the British farmers currently digging sheep out of snowdrifts need our support after a year of rising costs and falling prices because of cheap imports.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com