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English (UK) 
Description: Small pieces of lamb cooked and accompanied with rice.
Delimitation of the geographical area of production: Parish of Borda do Campo – Figueira da Foz.
Ingredients used: Mutton; salt; mint; rice; onion.
Preparation: Boil the water, blanch the lamb. Then add to the al-ready boiling water with salt, mint and whole onion. After the lamb is cooked, remove the cooking water to another pan, add a little fat-free water and add the rice. Before serving, add a little vinegar to taste.
Product availability throughout the year: In the houses of the parish during festive seasons.
Product history: Weddings and christenings remain the most common family celebrations and with gastronomic and culinary rituals remaining. In the parish of Borda do Campo, the typical dish associ-ated with the wedding was, and continues to be, mutton rice. Its origin is not explained by anyone, despite several theories. However, as it is a territory with a strong influence of rice fields, it is no stranger to its use, whether in savory dishes or in the version of rice pudding. In addition, rice is a symbol of fertility and, by this logic, al-so rooted in the anthropological issues of the marriage ritual.
Representativeness in local food: Present at meals on festive occasions.
