Description The free-range leg of lamb is prepared by butcher Arnaud Daval with lambs from Xavier Ménigoz's farm. These lambs are well raised. Outside. There is air, water and lots of green in these southern Vosges. Arcadia in short. Haute-Saône is not only a land of pigs. The “wise, prosperous and traditional lamb of families” dear to Gérard Oberlé recites his most beautiful verses here. You can cook it cheerfully in a crust of bread as the bookseller writer advises or with contemplative laziness for 7 long hours. The solid table will await you with the shimmering red of a well-chosen wine.
Cooking In the oven.
Cut Whole and tied, 2.2 kg piece.
Ingredients Lamb meat (leg).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.