Description The free-range lamb chops, first or second, come from Xavier Ménigoz's open-air breeding in Saint-Bresson. The lambs are worked by the butcher Arnaud Daval in Val-d'Ajol. These lamb chops are little poems that Cella shares with you.
Cooking Stove, oven or barbecue.
Cut In detailed ribs, 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 10 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.