Butchery | EU origin lamb | Le Delas Rungis
Butchery | EU origin lamb
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 shoulder is a piece offering multiple perspectives, from the most common to the most festive. The shoulder is suitable for all types of cooking and can be enjoyed whole roasted, braised, or grilled, as well as boneless to make stir-fries, navarins and other simmered dishes, or even skewers. If you work it whole, avoid deboning it because the bones impart an incomparable flavor to the meat during cooking.
This ±200g cut is made from sliced lamb saddle.
This small individual roast is made from deboned double tenderloin lamb chops, then rolled up on themselves and held together with a string.
This lamb stir-fry is cut from the shoulder and leg. Its tender and tasty flesh can be prepared either stir-fried in a pan or wok or simmered in a casserole or tagine or on skewers. If lamb navarin is the most famous recipe, a lamb stir-fry with seasonal vegetables will always make people happy, with cherry tomatoes and basil in summer, with curry in autumn, with dried fruits in winter , with peas in spring...
The Boucherie Le Delas 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.