{"id":4467,"date":"2025-10-31T13:12:10","date_gmt":"2025-10-31T12:12:10","guid":{"rendered":"https:\/\/gourmetjorge.com\/?p=4467"},"modified":"2025-10-31T13:15:54","modified_gmt":"2025-10-31T12:15:54","slug":"a-gourmet-recipe-from-jorge-for-carnimad","status":"publish","type":"post","link":"https:\/\/gourmetjorge.com\/en\/una-receta-de-gourmet-jorge-para-carnimad\/","title":{"rendered":"A recipe from Gourmet Jorge for Carnimad"},"content":{"rendered":"<p>We are proud to share the appearance of <strong>Gourmet Jorge<\/strong> in the magazine <strong>Carnimad<\/strong>, the leading publication for professionals in the meat sector in Madrid.<br>In this edition, Jorge presents an exclusive recipe that combines tradition, technique and flavor: <strong>Stuffed Mediterranean Lamb<\/strong>, a perfect proposal to surprise at the table with a dish full of aromas and nuances.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udd25 Chef&#039;s Tip<\/h3>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u201c&quot;The key is the balance between the stuffing and slow cooking, so that the lamb retains all its juiciness and flavor.&quot;\u201d<br>\u2014 <em>Gourmet Jorge<\/em><\/p>\n<\/blockquote>\n\n\n\n<p>\ud83d\udcd6 This recipe is part of the <strong>Carnimad Magazine No. 817<\/strong>, in the section dedicated to professionals and lovers of meat products.<br><br>You can see the full post here:<br>\ud83d\udc49 <a href=\"https:\/\/gourmetjorge.com\/wp-content\/uploads\/2025\/10\/REVISTA-CARNIMAD-817_publuu_-50.pdf\">Download the recipe in PDF format<\/a><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Nos enorgullece compartir la aparici\u00f3n de Gourmet Jorge en la revista Carnimad, la publicaci\u00f3n de referencia para los profesionales del sector c\u00e1rnico en Madrid.En esta edici\u00f3n, Jorge presenta una receta exclusiva que combina tradici\u00f3n, t\u00e9cnica y sabor: Cordero Mediterr\u00e1neo Relleno, una propuesta perfecta para sorprender en la mesa con un plato lleno de aromas y [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":4468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76],"tags":[],"class_list":["post-4467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/posts\/4467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/comments?post=4467"}],"version-history":[{"count":1,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/posts\/4467\/revisions"}],"predecessor-version":[{"id":4470,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/posts\/4467\/revisions\/4470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/media\/4468"}],"wp:attachment":[{"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/media?parent=4467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/categories?post=4467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmetjorge.com\/en\/wp-json\/wp\/v2\/tags?post=4467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}