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2 Suckling Lamb Legs prepared ready to cook, our butcher has removed the bones and tied everything together for oven cooking. Net Weight will be around 1,8 Kg
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Milk-fed lamb is typically slaughtered between 4 and 6 weeks, which gives it a more tender meat than older lambs. Its exclusive diet of mother’s milk also contributes to its sweet and subtle flavor. The period runs from December to April/May.
To promote even cooking, make sure to remove your meat from the refrigerator 30 minutes to 1 hour before cooking. While you wait, unseal the vacuum-sealed bag, allowing your meat to breathe. Vacuum-sealed products are appreciated for their extended shelf life.
Lamb leg offers a wide range of culinary possibilities. It can be prepared in various ways, whether roasted in the oven, braised, grilled, or even used in slow-cooked dishes.
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Photos: Grégoire Kalt