Lamb Pyrenees Magret (Boneless Loin)

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.