Butchery | Lamb from France

The elegance and tenderness of French lamb for your roasts. The 8-rib rack of lamb, sourced from animals born, reared and slaughtered in France, is an exceptional cut of meat. Vacuum-packed to ensure optimal maturation and controlled storage, this rack stands out for the tenderness of its meat and the fine texture of its grain. Le Delas has selected this French origin to ensure restaurateurs receive consistent cuts and an authentic flavour, characteristic of the finest sheep-rearing regions in France. Culinary uses: This premium cut offers a wide range of presentation options for your seasonal menus: ► Roasting whole: Prepare it as a classic ‘rack', roasted in the oven with a herb crust (thyme, rosemary, garlic) to retain all its juices. ► Cut into chops: Cut the rack to produce first and second ribs of great consistency, ideal for quick cooking on a griddle or grill. ► Gastronomic presentation: Trim the bones (boning) for a refined presentation as a “French-style rack of lamb” or in a crown. ► Preparation: For even cooking, remove the meat from the fridge and its vacuum-sealed packaging about 30 minutes before searing. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum-sealed packaging allows for flexible stock management whilst preserving the meat's organoleptic qualities.

This rack of five lamb ribs, sourced from lambs born, reared and slaughtered in France, is a premium and versatile cut of meat. Selected by the Le Delas butchery team, this rack is distinguished by its tender meat, tight grain and balanced fat marbling, which keeps the meat moist during cooking. Vacuum-packed to ensure optimal maturation and impeccable hygiene, this 5-rib cut offers excellent consistency, meeting the requirements of both gourmet and traditional catering. Culinary uses: This 5-rib rack allows for great creativity in presentation and cooking: ► Roasting whole: Ideal for oven cooking, with a crust of mustard and herbes de Provence, to preserve the tenderness and juices of the meat. ► Boning: For a refined “French-style” presentation, remove the bones from the ribs to achieve an elegant appearance and make it easier to eat. ► Individual cuts: Cut the rack into chops for a quick sear on a griddle or grill, ensuring the centre of the meat remains pink. ► Preparation tip: For maximum tenderness, allow the meat to rest at room temperature for a few minutes after removing it from its vacuum-sealed packaging before cooking. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum-sealed packaging ensures optimal flavour retention and efficient stock management.

A distinctive piece, ideal for slow, flavourful cooking in the heart of France's regional terroirs. This bone-in lamb neck, sourced from animals born, reared and slaughtered in France, is a traditional cut of meat particularly prized for its rich flavour. This cut, taken from the neck, is naturally marbled and streaked with fat, giving it exceptional juiciness after prolonged cooking. Delas has selected this French origin to guarantee catering professionals a high-quality meat, vacuum-packed to preserve its freshness and facilitate its maturation. Culinary uses: The neck is the cut of choice for all slow-cooked dishes and traditional recipes: ► Slow-cooked dishes: It is the centrepiece of a proper lamb navarin, spring stews or tagines with dried fruit. The bone adds an incomparable depth of flavour to the sauce. ► Low-temperature cooking: Braise it for several hours to achieve melt-in-the-mouth meat that falls apart delicately. ► Lamb pot-au-feu: Use the neck to enrich your stocks with subtly rich and fragrant notes. ► Preparation: For optimal colouring, sear the pieces over a high heat before adding liquid for braising. Vacuum-sealing allows for clean cutting and precise portion control. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum-sealing ensures thermal protection and rigorous hygiene in professional kitchens.

All the richness and tenderness of French lamb for your roasts or stews. The bone-in lamb shoulder, from animals born, reared and slaughtered in France, is a traditional cut renowned for its flavour and tenderness. Less expensive than the leg but just as tasty, the shoulder has marbled meat that remains juicy when cooked. Delas has selected this French origin to guarantee superior quality meat, vacuum-packed to ensure optimal maturation and rigorous hygiene for professional kitchens. Culinary uses: This versatile cut is suitable for a wide range of cooking techniques, from classic roasting to slow cooking: ► Oven roasting: Prepared whole, studded with garlic and rubbed with herbs, it makes for a convivial and indulgent roast. ► ‘Seven-hour' cooking: Its texture lends itself perfectly to low-temperature cooking, resulting in confit meat that falls off the bone with a spoon. ► Cutting for stews: Whether boned or left on the bone, it makes an excellent base for Navarin, tagines or lamb curries, where it adds richness and depth. ► Preparation: For even cooking, it is advisable to remove the meat from its packaging and the fridge about 30 minutes before preparing it. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum-sealed packaging simplifies stock management whilst preserving the integrity of the flavours.

The centrepiece of our lamb butchery, perfect for traditional roasts and special occasions. This bone-in leg of lamb, sourced from animals born, reared and slaughtered in France, is the finest and most iconic cut of lamb. This cut, taken from the hind leg, is characterised by its firm, lean meat of exceptional tenderness. Delas has selected this French origin to guarantee superior quality meat, featuring a fine attachment and optimal fat marbling. Vacuum-sealing ensures perfect protection and controlled maturation, essential for use in fine dining and catering. Culinary uses: The bone-in leg offers a spectacular presentation and a flavour preserved by cooking on the bone: ► Classic roasting: Traditionally roasted in the oven, it is best cooked until medium-rare. Seasoned with garlic and rosemary, it offers an elegant presentation for serving at the table or on a buffet. ► Seven-hour leg of lamb: Its structure also allows for very slow cooking at low temperatures, transforming the meat into a melt-in-the-mouth, confit-style texture. ► Catering service: Its average weight of 2.5 kg makes it an ideal cut for banquets and group meals, allowing for even slicing. ► Preparation: For even cooking throughout, allow the meat to come to room temperature out of its vacuum-sealed packaging for approximately 45 minutes before placing in the oven. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum-sealing ensures impeccable hygiene and simplified stock management.

A traditional cut offering a wealth of flavours for your stews or grilled dishes. This bone-in lamb breast, sourced from animals born, reared and slaughtered in France, is a distinctive cut located on the lower part of the animal. Characterised by a delicious alternation of meat, cartilage and thin layers of fat, this cut brings an unrivalled creaminess to dishes. Delas has selected this French-sourced meat to guarantee quality, vacuum-packed to preserve its freshness and make it easier to work with in a professional kitchen. Culinary uses: The brisket is particularly prized for its excellent value for money and its versatility: ► Slow-cooked dishes: It is the essential ingredient for adding body and richness to navarins, stews and lamb and beans. ► Confit: Prepared whole and braised at a low temperature, it becomes extremely tender. It can then be pressed, trimmed of fat and seared on the skin side for an interesting contrast of textures. ► Grilling and barbecuing: Cut crosswise (like ‘ribs'), it lends itself beautifully to a spicy marinade followed by slow cooking on the grill or in a smoker. ► Preparation: For optimum tenderness, opt for moist cooking methods (braising) which help break down the connective tissue. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum packaging ensures thermal protection and hygienic management of your stock.

A fine, versatile cut, offering the perfect balance of tenderness and flavour for your precision roasts. The bone-in saddle of lamb, sourced from animals born, reared and slaughtered in France, comes from the upper part of the carcass, situated between the ribs and the leg. This cut, particularly prized by chefs for its tenderness, comprises the fillet and the tenderloin, protected by a thin layer of fat that nourishes the meat during cooking. Delas has selected this French origin to guarantee consistent cuts and impeccable grain quality. Vacuum-sealing ensures controlled maturation and optimal preservation for professional catering. Culinary uses, preparation and storage The saddle of lamb is a versatile cut that lends itself to refined presentations: ► Roasting whole: Traditionally roasted on the bone to preserve all the juices and flavour, it offers extremely tender meat. It can simply be rubbed with garlic and herbes de Provence. ► Boneless saddle, stuffed: It provides an ideal base for making ballotines or lamb noisettes stuffed with herbs, mushrooms or dried fruit. ► Lamb noisettes: Once boned, the fillet can be cut into uniform noisettes for quick searing in a frying pan or under the grill, ensuring a neat presentation on the plate. ► Preparation: For an even medium-rare finish, it is recommended to remove the meat from its vacuum-sealed packaging approximately 30 minutes before cooking. ► Storage: Fresh product to be stored between 0°C and +4°C. Vacuum-sealed packaging allows for precise stock management whilst maintaining the meat's bacterial integrity.