MEAT | LAMB | Lamb french origin

French lamb saddle on the bone vacuumpacked ±1.5kg

309326

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. Location in store: Atelier Boucherie - Mouton

French origin

a piece ≃ 1.5 Kg