Quebec leg of lamb roast

Quebec leg of lamb roast 

"Here is a dish that will make all your guests dream. Introduced in Quebec for several centuries, lamb has established its place at the center of our tables. With a fine taste and remarkable tenderness, the lambs from here will delight you."

The leg of lamb is located in the hind legs of the animal, between the shank and the saddle. This impressive cut is delicious when roasted, baked, or on the BBQ. All you have to do is let your creativity and culinary skills take over to enjoy it.

Located in Saint-Charles-sur-Richelieu, Bergeries Marovine is involved in the production of lambs fed with corn silage and alfalfa grown on their own land. Conscious of raising animals with the utmost respect thanks to their exemplary practices, they have been offering high quality sustainable meat for over 15 years.

Cooking temperature : 63ºC

- Take the leg of lamb out of the refrigerator and let it temper for about 20 to 30 minutes before cooking.
- Preheat the oven to 350ºF.
- Sear each side over medium high heat until lightly browned.
- Finish cooking the meat in the oven for about 30 minutes or until the leg of lamb roast reaches 60ºC.
- Remove from the oven and let rest for about 10 minutes to allow the meat to gain the remaining 2-3 degrees.
- Serve and enjoy.

Quebec lamb

Quote :
Maturation : 14 days
Quantity :1
Provenance : Qc
Race : Hampshire
Portion(s) : 2 to 3
Condition : Fresh