Description The free-range leg of lamb from Xavier Ménigoz's farm is prepared by butcher Arnaud Daval in pretty slices that can be easily cooked, braised, roasted or grilled. Xavier Ménigoz's lambs are raised outdoors in Saint-Bresson in Haute-Saône, a few kilometers from the butcher's shop. A nice way to cook lamb, this cut that we love so much, without spending hours on it.
Cooking Frying pan, casserole dish, oven or barbecue.
Cut In slices, between 2 and 3 in 500g and 4 and 6 in 1000g.
Ingredients Lamb meat (leg).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.