Leg of Newborn Lamb from the Pyrenees

€49,50

According to the Gault&Millau, this is the best lamb in the world.

The lambs of the Pyrenees are maximum 3 weeks old and are fed only with mother's milk. Partly because of this and its purity, this lamb is known for its exceptionally fine flavor.

The bolts are sold each and weigh between 800gr and 1kg.

Preparation

Season the leg of lamb with salt and pepper.
Place the piece of lamb in the pan and sear it with butter, rosemary, thyme and garlic, baste occasionally.
When the lamb is nicely browned, place it in a baking dish with additional butter again. Reuse the rosemary, thyme and crushed garlic and place under tinfoil.
Put the leg of lamb into the oven (see table for baking times). Baste every 4 to 5 minutes.
Then take out and let rest under tinfoil for 10 min.

 

Baking method

Number of minutes per kg of meat

At ...°C

Rare (boneless)

30 - 35 min

180°c

Rare (on the bone)

40 - 45 min

180°c

Well done (boneless)

45 - 50 min

180°c

Well done (on the bone)

55 - 60 min

180°c


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