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.
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 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 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.
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 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.
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 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.
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.