Milk-Fed Pyrenees Lamb Legs, Frozen, 2 x +/-950g

Indulge in Excellence: Milk-Fed Pyrenees Lamb Legs

Pyrenees lamb is renowned for its exceptional quality and flavour, attributed to its artisanal farming methods and unique upbringing. Among lamb connoisseurs, Pyrenees lamb stands out as a highly sought-after delicacy, prized for its unparalleled taste and succulent texture. The meat boasts a melt-in-your-mouth texture that is both juicy and flavourful, making each bite a culinary delight.

Artisanal Farming Method

The production of Pyrenees lamb involves careful farming methods that contribute to its superior quality. Ewes graze freely in the pristine mountains of the Pyrenees, where they give birth to their lambs around breathtaking natural surroundings.

Natural Nourishment

One of the defining characteristics of Pyrenees lamb is its exclusive diet of mother's milk for up to 42 days. During this period, the lambs suckle directly from their mothers, absorbing the rich nutrients and flavours of the milk. This natural feeding regimen imparts a distinctive sweetness and depth of flavour to the lamb, setting it apart from other varieties.

Cooking Suggestions

• Roasting: Preheat your oven to 180°C (350°F). In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, pepper and olive oil to create a marinade. Rub all over the lamb legs. Roast for about 25-30 minutes per 500g for medium-rare or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. Rest for 10-15 min.
• Grilling: Preheat your grill to medium-high heat. In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, pepper and olive oil to create a marinade. Rub all over the lamb legs. Grill for about 5-7 minutes per side for medium-rare or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. Rest for 10-15 minutes before carving.

Serving Suggestions: Side Dishes

• Minted Pea Purée: A classic accompaniment to lamb, the sweetness of the peas and the freshness of mint complement the rich flavour of the meat.
• Roasted Vegetables: Try roasted potatoes, carrots and parsnips seasoned with olive oil, salt and rosemary.
• Couscous Salad: A light and flavourful side dish made with couscous, cherry tomatoes, cucumber, red onion, fresh herbs, lemon juice and olive oil.

Serving Suggestions: Sauces

• Mint Sauce: A traditional sauce made with fresh mint, sugar and vinegar. It provides a refreshing contrast to the richness of the lamb.
• Red Wine Jus: A rich and savoury sauce made by deglazing the roasting pan with red wine, beef or lamb stock and herbs.