Leg of lamb
The leg of lamb, coming from the rear part of the animal, is a choice cut known for its remarkable tenderness and low fat content. When referred to as "whole," it encompasses the shank and the saddle, thus offering a rich and authentic gustatory experience.
At "Les Jumeaux", we value our customers' satisfaction. Therefore, our experienced butchers are at your disposal to prepare your leg of lamb according to your preferences: cut, deboned, or fashioned into a succulent roast.
Choosing our leg of lamb is opting for unmatched quality and flavor that will transcend your meals. A wise choice for meat lovers eager to explore the culinary finesse of lamb.
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 chop can be enjoyed barbecued, baked or in a sauce.
For baking:
Start by pan-frying over medium heat for 1 min on each side in order to keep the juices.
Then put in the oven at 180°C (without pre-heating) for 1h30 to 1h45.
Little trick: add a little water to the bottom of the dish during baking.
Remember to take out the meat between 2 to 4h before cooking to avoid a thermal shock.