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L'ATELIER DU BOUCHER
Whole French leg of lamb ±2.2kg
Whole French leg of lamb ±2.2kg
Regular price
€102,54 EUR
Regular price
Sale price
€102,54 EUR
Taxes included.
Shipping calculated at checkout.
Quantity
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This whole leg of lamb, weighing approximately 2.2 kg, is an exceptional cut carefully selected by our butcher's workshop, specially designed for catering professionals. Its tender and delicately flavored flesh makes it the perfect ingredient to enhance your festive menus with elegance and character.
Culinary uses:
The leg of lamb is a versatile cut that lends itself to many preparations, particularly slow cooking for tender, juicy meat.
► 7-hour leg of lamb: For slow cooking and an ultra-tender result, the leg can be braised for hours with vegetables, garlic and thyme.
► Roasted Leg of Lamb: Baked whole in the oven, this leg of lamb is ideal for a family meal or celebration. It can be studded with garlic and rosemary, then drizzled with meat juice.
► Grilled leg of lamb: For faster cooking, the leg of lamb can be boned and cut into thick slices (gigotins) and grilled on the barbecue or griddle.
Storage and implementation tips:
This product is vacuum-packed and should be kept refrigerated. For perfect cooking, it is recommended to remove the meat from its packaging and let it return to room temperature for about an hour before cooking. For slow cooking, the meat can be cooked on the bone or boneless, and can be stuffed or marinated.
Culinary uses:
The leg of lamb is a versatile cut that lends itself to many preparations, particularly slow cooking for tender, juicy meat.
► 7-hour leg of lamb: For slow cooking and an ultra-tender result, the leg can be braised for hours with vegetables, garlic and thyme.
► Roasted Leg of Lamb: Baked whole in the oven, this leg of lamb is ideal for a family meal or celebration. It can be studded with garlic and rosemary, then drizzled with meat juice.
► Grilled leg of lamb: For faster cooking, the leg of lamb can be boned and cut into thick slices (gigotins) and grilled on the barbecue or griddle.
Storage and implementation tips:
This product is vacuum-packed and should be kept refrigerated. For perfect cooking, it is recommended to remove the meat from its packaging and let it return to room temperature for about an hour before cooking. For slow cooking, the meat can be cooked on the bone or boneless, and can be stuffed or marinated.
