French lamb sauté ±2kg

This lamb stir-fry is cut from the shoulder and leg. Its tender and tasty meat can be prepared in a sauté pan or wok, simmered in a casserole or tagine, or served on skewers. While the classic lamb stew is well known, a stir-fry with seasonal vegetables will please you all year round, with cherry tomatoes and basil in summer, curry in autumn, dried fruits in winter and peas in spring...

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