Butchery | EU origin lamb

Lamb carcass ±15kg

Rack of lamb 13 ribs, boneless, with sleeves, vacuum packed ±1.5kg

Rack of lamb 3 ribs vacuum packed ±500g

Rack of lamb 8 ribs vacuum packed ±1kg

Uncovered rack of lamb vacuum packed ±1.2kg ⚖

Lamb neck vacuum packed ±1kg ⚖

Lamb chops uncovered vacuum packed ±1kg

Uncovered lamb chops offer a fattier flesh compared to raw ribs. Their flavor is increased tenfold and they are often favored by lamb meat lovers.

Lamb chops fillet vacuum packed ±1kg

Lamb first rib vacuum packed ±1kg

This prime lamb rib is a choice cut for professionals. Taken from the meatiest ribs, it is cut from the front of the lamb rack and is characterised by its very tender and flavourful meat. This cut offers an attractive presentation and excellent cooking properties. This butcher-quality product has been carefully and meticulously prepared by Atelier Boucherie Le Delas, your wholesaler in Rungis, to guarantee impeccable quality and authentic flavour for your dishes. Culinary uses: ► Lamb chops are a versatile cut that lends itself to refined preparations, highlighting its tenderness and delicate flavour. ► In a herb crust: Sear the chop, then coat it with parsley and fine breadcrumbs before roasting it in the oven. Serve with a full-bodied lamb jus. ► Roasted at low temperature: For maximum tenderness, cook it at a low temperature (around 80°C) with garlic and rosemary. Leave it to rest for a long time for melt-in-the-mouth meat. ► Flame-grilled: Sear the lamb chop on the grill for a beautifully caramelised exterior while keeping the centre pink. Serve with minted chickpea purée or vegetable caponata. Storage and preparation tips: This product is vacuum-packed to guarantee its freshness and must be stored in the refrigerator between 0°C and +4°C. It is advisable to remove it from its vacuum packaging about 30 minutes before cooking to allow the meat to oxygenate.

Lamb rump vacuum packed ±3kg ⚖

Lamb shoulder with bone vacuum packed ±1.6kg ⚖

A premium, versatile cut for cooking with character. The lamb shoulder, selected by the Le Delas Butchery Workshop, is a prime cut renowned for its tenderness and rich flavour. Less expensive than the leg but just as flavourful, it features marbled meat that guarantees exceptional tenderness after cooking. This whole bone-in cut, vacuum-packed for optimal maturation and protection, offers a melt-in-the-mouth texture and a distinctive flavour that make it a must-have for seasonal menus and festive meals. Professional uses, preparation and storage: ► Gastronomic applications: Lamb shoulder lends itself to a wide variety of culinary techniques. When cooked whole, it is sublime when slow-roasted in the oven (“seven-hour shoulder”) or braised in a casserole with herbes de Provence. Its structure also allows it to be boned in the kitchen to create stir-fries, traditional Navarins, fragrant tagines or distinctive skewers. The presence of the bone during cooking is a major advantage, as it infuses the meat with an incomparable flavour. ► Preparation: To bring out the best in this meat, it is advisable to remove the piece from its vacuum-sealed packaging and leave it to rest at room temperature for about 30 minutes before cooking. Avoiding this thermal shock helps to preserve the tenderness of the fibres. For the best presentation on the plate, opt for slow cooking at a low temperature, which ensures the meat falls easily off the bone. ► Storage: A fresh product that must be stored in a refrigerated environment between 0°C and +4°C. Vacuum packaging allows for flexible stock management whilst guaranteeing impeccable hygiene and the preservation of juices.

Boneless flattened lamb shoulder vacuum packed ±800g ⚖

Boneless lamb shoulder twine vacuum packed ±1,2kg ⚖

Boneless flattened leg of lamb vacuum packed ±2kg ⚖

Whole leg of lamb vaccum packed ±2.2kg ⚖

This whole leg of lamb weighing approximately 2.2 kg is a prime cut for catering professionals, carefully selected by our butchery workshop. It is a cut with character, ideal for a festive menu or a brasserie menu. This leg of lamb, available in Rungis and for delivery, offers tender and flavourful meat. Culinary uses: Leg of lamb is a versatile cut that lends itself to many preparations, particularly slow cooking for melt-in-the-mouth, 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. ► Roast leg of lamb: Cooked 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 basted with meat juices. ► Grilled leg of lamb: For faster cooking, the leg can be deboned and cut into thick slices (gigotins) and grilled on the barbecue or plancha. Storage and preparation tips: This product is vacuum-packed and must be stored in the refrigerator. For perfect cooking, it is recommended to remove the meat from its packaging and allow it to 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.

Boneless leg of lamb twine vacuum packed ±2kg ⚖

Leg of lamb steak with bone vacuum packed ±200g ⚖

Lamb chop | sliced lamb saddle 5x±200g

This ±200g cut is made from sliced lamb saddle.

Noisette lamb x2 ±1kg

This small individual roast is made from deboned double tenderloin lamb chops, then rolled up on themselves and held together with a string.

Lamb chest with bone vacuum packed ±1.5kg ⚖

This product is a bone-in lamb breast, sold by the kilo (variable weight). The approximate weight of one piece is 1.5 kg. Lamb breast is rich in bone, fat and meat. It is an economical cut which, when cooked slowly, becomes tender and very flavourful. This cut is carefully selected by Le Delas, a wholesaler in Rungis. It is prepared in our dedicated workshop by the Le Delas butchery teams, ensuring that it is trimmed appropriately for slow cooking. Culinary uses: Lamb breast is ideal for a variety of uses in the kitchen, bringing out the rustic flavour of lamb: ► Stews and casseroles: Perfect for slow, moist cooking, such as tagines, curries or lamb stews. The bone and fat enrich the sauce and make the meat melt-in-the-mouth. ► Braising and barbecuing: Can be braised for a long time or prepared for slow cooking on the barbecue (such as smoked lamb ribs), after marinating in spices. ► Stuffing: The piece can be deboned, stuffed, rolled, then braised or roasted slowly for an elegant and gourmet presentation. Storage and preparation tips: ► Storage: Fresh butcher's product. Store in a refrigerator (0°C to 4°C). ► Preparation: This cut requires long, gentle cooking (braising, simmering) to transform the fat and collagen, tenderising the meat and releasing all the flavours.

Lamb sweetbread vacuum packed ±2kg ⚖

Sauté of lamb in the shoulder boneless ±2kg

A prime cut with marbled flesh, perfect for tender stews. This lamb shank, carefully selected and prepared by the Le Delas Butchery Workshop, is cut exclusively from the shoulder, a cut renowned for its perfect balance of muscle and fat. Carefully boned and trimmed, it offers uniform pieces that ensure even cooking. Its flavourful meat, slightly more marbled than that of the leg, releases its juices during cooking to impart a richness and aromatic depth characteristic of the finest restaurants. Professional uses, preparation and storage: ► Culinary uses: This is the go-to ingredient for the great classics of French and Middle Eastern cuisine. It is ideal for making a spring lamb navarin, an old-fashioned stew, or tagines with dried fruit. Its texture withstands long cooking in sauce, allowing the meat to become melt-in-the-mouth whilst retaining its structure. ► Preparation: For maximum flavour concentration, it is recommended to sear the pieces over a high heat on all sides to caramelise the juices before adding a stock or broth. Slow cooking over a low heat or at a low temperature will bring out the delicacy of the lamb. ► Storage: A fresh product that must be stored in a refrigerated environment at a temperature between 0°C and +4°C. Its packaging in pieces of approximately 2 kg allows for flexible management by restaurateurs, making it easier to prepare daily specials or banquets.

Saddle of lamb with bone vacuum packed ±1.6kg ⚖

Saddle of lamb boneless vacuum packed ±1kg ⚖

Lamb shank vacuum packed ±1kg ⚖

The lamb shank is a prime cut located on the lower part of the leg. It is a particularly tender piece of meat, prized for its delicate flavour and gelatinous texture after cooking. This cut, carefully selected by Le Delas, your wholesaler in Rungis, is ideal for slow-cooked recipes that will bring out all its qualities. Suggested uses: Lamb shank is ideal for slow cooking, allowing the meat to tenderise and fall easily off the bone. ► Oven-baked confit: Slow-braised in the oven with herbs, garlic and a liquid base (white wine, stock), it becomes exceptionally tender. ► Simmered with honey and spices: A classic preparation that combines sweet and savoury flavours. The shank is gently cooked with honey, onions and mild spices such as cumin or ginger. ► In a tagine: Lamb shank is the perfect ingredient for a tagine. It is cooked with dried fruit, vegetables and spices for an oriental flavour and a comforting dish. Storage and preparation tips: This product is vacuum-packed and must be stored in the refrigerator between 0°C and +4°C. It is advisable to remove it from its vacuum packaging and leave it to air for half an hour before cooking. Long, low-temperature cooking is essential to achieve tender, flavourful meat.

Lamb chest boneless vacuum packed ±1.2kg ⚖

Rack of 8 lamb ribs, boneless, with sleeves, vacuum packed ±1kg

The Le Delas Butchery team selects quality rack of lamb, cut and sleeved in our workshop, then vacuum-packed for optimum freshness and preservation. A choice item for catering professionals looking for quality meat for their menus. Take advantage of the expertise of our buyer and our team of 20 dedicated butchers to meet all your custom orders.