MEAT | LAMB | Lamb french origin

French lamb neck vacuum packed ±1.3kg

309322

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. Location in store: Atelier Boucherie - Mouton

French origin

a piece ≃ 1.3 Kg