Lamb Courses

Specialties

Boned Suckling Lamb Leg Cooked in its Sauce


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

70 days.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Un. (Minimum weight 330 g)

CASE:

8 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Oven 200 ºC
approx. 20’


2. Reduce & strain the juice

Confited Suckling Lamb Sheet


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Sheet (720 g)

CASE:

4 Sheets

SALES UNIT:

Box

HOW TO COOK:


1. Cut while cold.


2. Non-stick frying pan Brown the skin 5’ approx.


3. Oven 200 – 220 ºC approx. 5’

Confited Lamb Shank


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

180 days since elaboration date.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

3 kg (8 Pieces)

CASE:

3 kg

SALES UNIT:

kg

HOW TO COOK:


Oven 200 ºC.
10′ aprox.

Add sauce.

 

Roasted Shoulder of Sucking Lamb


STATUS:

Refrigerated. Already cooked.

EXPIRY DATE:

70 days.

TEMPERATURE:

Refrigerated product. Keep from 0º to 4ºC. Refrigerate after opening and consume within 3 days.

PRESENTATION:

1 Un. (Approx 500 g)

CASE:

6 Uns.

SALES UNIT:

Un.

HOW TO COOK:


1. Temper


2. Oven 200 º C approx. 15´