Despite the fact that a lamb has four legs, only the two hind legs generate the cut referred to as the "leg of lamb." Roasting and other dry heat techniques are often adopted to cook the big, lean, and tender cut, which can be cooked as a whole or sliced into smaller pieces. Our Lamb Pyrenees Whole Leg is one of the finest premium meats in the market. Don’t miss the chance to try our Lamb Pyrenees Whole Leg, f
Taken from the shin of the animal, our Lamb Pyrenees Shank is one of the most delectable lamb cuts. Because of its flavorful connective tissue, it is easy to overcook it resulting in hardness. For the best results, lamb shank has to be simmered at a low temperature for a lengthy period of time. Don’t miss the chance to try our Lamb Pyrenees Shank
Lamb Pyrenees Magret (Boneless Loin) is a boneless loin cut and it's named Magret because it resembles a duck magret! The key to enjoying magret is the golden brown skin that is never scorched. This meat is the "queen" of the Agnei Ibérico product line due to its high level of marbling, softness, and flavor. When cooking this cut, it is critical to maintaining a crisp, golden skin that is not scorched, as well as soft flesh. You can serve it either rare or medium rare.
Ibérico Lamb is versatile meat with qualities that set it apart from other premium meats on the market today. We've put up a set of helpful ideas on how to handle this meat with the expert direction of specialists who have thoroughly analyzed each of our goods. These culinary techniques have been tried and proven, and they may be used as a reference for those of you who want to explore all the limitless opportunities that this meat has to offer: