Quebec Lamb Osso Buco
49.92$
[1G ]
UGS: 877000
49.92$/KG
The shank corresponds to the section just behind the knee, also known as “popliteal fossa”. It is a lean cut, tendinous, gelatinous, with a bone rich in marrow. (10 pieces of 80g)
Frozen and vacuum-packed meat.
Serves : 2-3 people
The rack and the leg are among the less fatty cuts of lamb. With its high vitamin B12 and zinc contents, lamb meat is a good food to help combat high cholesterol and osteoporosis. What’s more, protein constitutes 25% of lamb muscular mass.
Out of stock
Natural lamb from Quebec:
Osso Buco of lamb from La Maison du Gibier is a very large dish with plenty of meat. Therefore, it’s the perfect meal when expecting many guests. Easily incorporated into your existing recipes, our osso buco of lamb is prepared quite easily. This game meat will be sure to both impress and intrigue your guests. No more racking your brain over what to serve when inviting several dinner guests ; simply serve up a beautiful osso buco of lamb. For your evenings among friends, choose La Maison du Gibier’s lamb : a choice you won’t regret.
Organic lamb from Quebec, certified by Ecocert :
Our sheep are bred in the environmental conditions of choice. Animal welfare is the key to our breeding. Our sheep live during the cold season in buildings where they have the space to express their natural behavior. They receive a balanced and organic food. They always have access to fresh grass, a quality source of water, minerals as well as a shaded area. Our lambs are born in the spring and are ready in late fall. So they are taking advantage of the summer and green pastures.
Our animals receive no growth factor, no hormones, no grain containing GMOs or antibiotics • Traceability Program • Producer Ferme St-Vincent.
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L’agneau est particulièrement intéressant à cuisiner, car il nous offre un nombre impressionnant de morceaux: filet, noisettes, rognons, carré d'agneau ou côtelettes, gigot, épaule et souris. Ces différents morceaux se cuisinent de diverses manières; certains lentement, tandis que d'autres rapidement et à feu vif. Le gigot, par exemple, doit absolument être cuit longuement. Quant aux côtelettes, une cuisson rapide à feu vif les rendra délicieuses. Mais pour honorer comme il se doit cette douce viande, il faut la déguster rosée. Certains pousseront jusqu'à une cuisson "à point" mais la majorité des gens préfèrent garder la viande d'agneau tendre et juteuse. Bien que vous retrouviez l'agneau dans de nombreuses recettes, la règle de base est de respecter les accords aromatiques suivants: romarin, sauge, basilic, thym, menthe et estragon. Une marinade à base de moutarde, d'ail et de citron relèvera merveilleusement bien cette chair délicieuse.
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