MEAT | LAMB | EU origin lamb

Sauté of lamb in the shoulder boneless ±2kg

309041

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. Location in store: Atelier Boucherie - Mouton
a piece ≃ 2 Kg