Gigot en morceaux Weight (g):1000g Remove the piece of roast

Remove the piece of roast beef from the refrigerator about 1 to 2 hours before cooking so that it reaches room temperature

Very tender roast veal stuffed with mozzarella/cheddar with chicken/beef bacon which adds a smoky side

Sear the beef shank on all sides to brown it

They are appreciated for their spicy flavor and rich aromas

Sear the meat for a few minutes on each side

Gigot en morceaux Weight (g):1000g Remove the piece of roastDescription Leg of lamb is a piece of meat from the rear part of the animal and is characterized by tender and tasty flesh. Leg of lamb in pieces is a meat of choice for simmered dishes. Cut into small pieces, it is ideal for stews and tagines. Lamb meat is tender and juicy, with a mild, delicate flavor that pairs well with a variety of herbs and spices. Butcher's Advice