France

Leg of lamb from Adret

CHF169.90

2.5 kg

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Product description

Leg of lamb from Adret (France), Label Rouge. Prepared by the butcher. Approximately 1 kg, any balance will be credited directly.

Conservation: To consume within 2-3 days maximum. Be careful not to keep the meat in contact with other foods.

Label Rouge

About the artisans

Boucherie du Palais

Switzerland

La Boucherie du Palais à Carouge sélectionne des produits dans les fermes genevoises et environnantes. André Vidonne se veut de choisir les meilleures bêtes du troupeau afin d’offrir une qualité irréprochable à sa fidèle clientèle. En effet, depuis quarante ans, il continue à rassir sa viande traditionnellement sur l’os. Et cette qualité se retrouve bien sûr aussi dans les produits transformés dans ses propres laboratoires et les charcuteries.

Recipes with this product

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Honey glazed leg of lamb

about the recipe

After the egg hunt, it's time to eat!

For 8 people, this recipe contains :

1 leg of lamb (about 2.5kg)

In addition, you will need :

2 tbsp. olive oil

4 tablespoons of honey

2 cloves of garlic

salt and pepper

A frying pan

A bowl

An ovenproof dish

Preparation:

1. First, prepare the marinade: in a bowl, put the 2 tablespoons of olive oil then add the honey and mix well. Add salt and pepper.

2. Next, coat the leg of lamb with the marinade. Cover with cling film and let marinate in the refrigerator for at least 1 hour.

3. When it is time to cook, preheat the oven to 240°C (upper and lower heat).

4. Prick the leg of lamb with the two cloves of garlic previously prepared.

5. Put the leg in the oven for 10 minutes at 240°C, then lower the temperature to 180°C and cook for about 45 minutes, depending on the desired doneness and the weight of the leg. To keep it tender, baste it regularly with its juices.

It is ready!

The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat.

Allergens: contains lamb and garlic.

1 products in this Recipe