The fillet chop has very few bones for a maximum of meat. It doesn’t have a handle.
Poitou-Charentes lamb reared in the open air, respecting organic farming regulations, without antibiotics nor GMOs.
In its wrapping, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
The leg chops can be enjoyed barbecued, baked or panned.
In the oven, allow 20 minutes of cooking at 180°C.
In a pan, start cooking over high heat for 45 seconds on each side (turn the meat over twice).
Then steam it for 2 min on each side over a low flame.
To prevent from a thermal shock, don’t forget to take the meat out between 4h and 30 min before cooking.