Salt-marsh lamb chops
Lamb chops or cutlets are recognizable for their typical form in a nut, with an end like a bony handle. Those chops are particularly rich in zinc and iron. Their flesh has a recognizable flavour, a tight texture and a bright white fat.
The number of pieces for this product is given in a general manner only, as it can vary from one to two pieces.
The Mont-Saint-Michel salt-marsh lamb : a meat of exception.
For a thousand years, the lamb that grazes the salty meadows of the Mont-Saint-Michel bay and of the Cotentin’s Havens has been considered a festive meal with exceptional gustatory qualities.
A pasture lamb, the salt-marsh lamb feeds on the saline and iodic flora of the costal pastures of the Mont-Saint-Michel and of the Cotentin’s Havens.
The animals walk long distances to find their food and those long walks also have an influence on the quality of the meat: firmness and low surface fat.
On the ground of these pastures called “herbus” (grassy) that are drowned periodically in the sea, grows a specific vegetation that gives its flesh a very fine texture and an exceptional taste, a subtle mixture of iodine, flora and nut.
The meat is also distinguished by its rosy hue, its tenderness, the length of its fibers, and the implantation of marbling (intramuscular fat) offering the meat its really unique taste and flavour as well as a juiciness allowing to discover all the pleasures of this meat all along the savouring.
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 chops may as well be prepared in a barbecue, as in an oven or in a pan, thanks to their thin fatty surface that flavours this connoisseurs’ favorite piece.
For a pan cooking, sear for 45 seconds on each side over high heat twice, without fork-pricking the meat so as to save the juices and not to dry it up, then 2 min on each side over a low heat, steamed.