2048
2048
Leg of Newborn Lamb from the Pyrenees
€54,50
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.
Weight:
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 |
