Description The farm lamb collar is prepared by butcher Arnaud Daval in Val-d'Ajol with farm lambs raised outdoors by Xavier Ménigoz in Saint-Bresson in Haute-Saône. The lamb neck can be braised or grilled. To soften this meaty piece, we marinate it for a few hours in a mixture of olive oil and aromatic herbs. Simmering, very slow cooking over very low heat, takes two to three hours. You will be able to savor this jewel with even more pleasure.
Cooking In a casserole dish, in the oven or on the barbecue.
Cut 1 piece in 500g and 1 piece in 1000g.
Ingredients Lamb meat (collar).
Origin France.
DLC 12 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.