Famille Fontaine

Boneless leg of lamb (1.5kg)


Weight : 1.5 kg

Thawing time : 2 hours

Internal cooking temperature: For a rarer leg of lamb, you need 55°C (131 °F), 65°C (149 °F) for a lamb cooked to perfection.

Optimal cooking method: In the oven.

Farm : L’agneau de Chez-Nous

Details about the farm : Since 2007, under the name “L’agneau de chez nous”, the Solidarity Cooperative of Quebec Lamb Producers has the mandate to market lamb from Kamouraska, Rivière -du-Loup, Témiscouata, Bas-St-Laurent and other regions of Quebec as well as to promote its visibility while innovating in the presentation of lamb production.

How to prepare it?

Tasty and juicy, leg of lamb can be cooked in the oven or in a casserole dish for slow cooking. Accompany the leg of lamb with carrot puree or asparagus with feta and basil to impress the gallery!