Weight: 1000
Comes fresh, can be frozen for longer conservation. Weight may vary +/-10%.
Milk-fed lamb from the Pyrenees has long been a centrepiece of Easter celebrations in France, symbolising renewal and tradition. For centuries, families have gathered to enjoy this tender, delicately flavoured meat, which holds deep cultural and culinary significance. Axuria, a cooperative founded in 1983 and composed of over 300 farmers in the Basque region, continues to uphold these traditions by raising IGP (Indication Géographique Protégée) and Label Rouge-certified lambs. These lambs are nurtured exclusively on their mother’s milk, ensuring an unparalleled tenderness and a mild, refined flavour that has been cherished for generations.
The boneless rib roast presents a pale pink hue with fine marbling, a sign of its succulence. When cooked, it releases a subtle, inviting aroma, and its texture remains irresistibly tender, offering a mild, slightly sweet flavour that melts in the mouth.
To complement this delicate lamb, pairing it with a red wine such as a Pinot Noir or a Châteauneuf-du-Pape would be ideal. The wines’ bright acidity and subtle tannins harmonise beautifully with the lamb’s tender texture and mild flavour, enhancing the overall dining experience.
For a detailed recipe, you can refer to our <a href=”https://cheeseclub.hk/our-recipes” target=”_blank”>Monthly Recipe</a> on our website!
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