It’s an open secret that the French are rare carnivores… Tender and lightly marbled, pre-salted lamb is undoubtedly one of their favorite meats. Here are our top tips and recipes for making this delicious seasonal produce.
Known as the greatest epicureans, many French people make dining a sacred moment. Until then, there is nothing surprising in the land of haute cuisine. And in the meat category, even if pork, beef and veal are among their favorites, lamb still holds a special place in their hearts, and especially pre-salted lamb. Pink, tender and slightly marbled, this delicious local product will please all gourmands.
Its sweet and delicate hazelnut flavor can be explained by 3 factors. diet mainly consists of halophilic plants; rustic breeds such as Roussins de la Hague, Suffolk or Vanden; and the slow growth in the open air in the large areas peculiar to the breeding of this species. Recipes, seasonality…
To learn more about this exceptional meat, we contacted La Ferme des Obiones and Aux arts salés, two producers present on the Pourdebon.com platform.
Aubiones farm in Brittany Pourdebon.com, Frank Bergot
Pre-salted lamb. a delicious local product widely used in France
French pre-cured lamb is a prized culinary specialty, resulting from exclusive breeding in Mont Saint-Michel or the Bay of Somme. Lambs grow slowly (4 to 10 months) and above all it is their diet that makes them unique. In fact, animals move through coastal pastures called “grasslands”. A true natural treasure, these grasses are unique pastures where lambs graze on a specific vegetation made up of plants that grow in a saline environment. This special diet gives the lamb an exceptional flavor, delicately infused with marine minerals and salty hints of herbs. A great Easter menu classic, lamb on the meadow is also on the tables at Christmas dinner. A dish that is highly valued for its unique taste.
The best recipes for tasting lamb
Lamb comes in many different recipes. One of the best to enjoy this exceptional meat. Lamb shoulder in the oven. Here’s our recipe to impress your guests.
INGREDIENTS:
1 shoulder of meadow lamb or traditional lamb
5 potatoes
4 carrots
5 cloves of garlic
sprigs of rosemary
bay leaves
salt and pepper
olive oil
For the marinade
1 bottle of blonde beer
2 tbsp. tbsp olive oil
2 tbsp. mustard
1 C. tablespoon fresh thyme
1 C. fresh rosemary
3 cloves of garlic, chopped
salt and pepper
INSTRUCTIONS:
Good taste!
Oven Lamb Shoulder Recipe by Pourdebon.com Carol Awodagbe
More delicious recipes can be found on the Pourdebon.com blog
Source: Le Figaro
