Leg of Newborn Lamb from the Pyrenees

Available from 27/03 until 29/03

*Please note: Exclusive delivery only on 27, 28 or 29 March. Ordering is still possible until Sunday 24 March, while stocks last.

The Pyrenean leg of lamb, recognised by Gault&Millau as the pinnacle of lamb, reflects superior quality and refinement. The young lambs, fed purely on mother's milk, produce meat with a delicate, refined flavour that embodies the essence of the Pyrenees.

These legs of lamb are not only remarkable for their nutrition and purity but symbolise the best the culinary world has to offer. This piece of meat, perfect for any occasion, offers an unforgettable taste experience that honours the rich culinary tradition of the Pyrenees.


  1. Seasoning: Start by carefully seasoning the leg of lamb with salt and pepper to enhance its natural flavours.
  2. Roasting: Use butter in a pan with rosemary, thyme and garlic to sear the meat nicely on all sides, ensuring regular arrosage for depth of flavour.
  3. Oven dish: After searing, place the leg of lamb in a baking dish with an extra knob of butter and the herbs used under silver paper for even cooking.
  4. Oven: Carefully follow the suggested cooking times and arrose the meat every 4-5 minutes for perfect juiciness and flavour.
  5. Resting: After baking, let the leg of lamb rest under silver paper for 10 minutes, allowing the flavours to fully develop.

Baking method

Number of minutes per kg of meat

At ...°C

Rare (boneless)

30 - 35 min


Rare (on the bone)

40 - 45 min


Well done (boneless)

45 - 50 min


Well done (on the bone)

55 - 60 min



The bolts are sold each and weigh between 1 and 1,2 kg.

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