Lamb meat

To guarantee absolute tenderness of your lamb selected by Maison Allaert, it is imperative to take the piece out of the refrigerator an hour before cooking to avoid thermal shock, then to favour a fan-assisted heat, basting it regularly with its juices to nourish the meat.

The distinction lies in the diet before our selection: milk-fed lamb has a white flesh with a very mild taste because it has never consumed grass, while pasture-raised lamb offers firmer pink flesh and more pronounced vegetal aromas for lovers of character.

Upon receiving your meat package, we recommend placing the pieces in the coldest area of ​​your refrigerator (between 0°C and 4°C) where they will keep for 2 to 3 days, or freezing them immediately which will preserve the quality of the meat for up to 8 months.

For dishes with sauce, the expertise of the Allaert butcher shop guides you towards cuts rich in collagen such as the neck, the top of the ribs or the shoulder, because it is these pieces of meat which, by melting gently over time, will bring the creaminess and melt-in-your-mouth texture necessary for your recipe.

Cooking to a pinkish hue is ideal for prime cuts like the rack or leg of lamb because it preserves the juices inside the muscle fibers, ensuring that the lamb remains tender and flavorful, unlike overcooking which risks drying out the meat and altering its delicacy.

To complement the richness of the lamb in our selection, we suggest a structured red wine such as a Pauillac or a Côte-Rôtie, whose tannins and spicy notes will perfectly highlight the pronounced flavor of the meat without dominating its delicate taste.