Description The rack of free-range lamb ribs is prepared by butcher Arnaud Daval in Val-d'Ajol with free-range lambs raised outdoors by Xavier Ménigoz in Saint-Bresson in Haute-Saône. A wonderful piece delivered sleeved and loose. Amazing. Spectacular. Simply good!
Cooking In the pan, seared then in the oven.
Cut Sleeved and cut, depending on the size of the lamb between 4 and 6 in 500g and 8 and 12 in 1000g.
Ingredients Lamb meat (first and second ribs).
Origin France.
DLC 12 days.
Storage Vacuum packed. This product can be stored in the refrigerator and can be frozen.