Quebec Lamb Tagine with Dates

QUEBEC LAMB TAGINE WITH DATES

Lamb is the star ingredient in this ready-to-eat dish with a North African flavour: this tasty tagine is made with Quebec lamb neck and shoulder. Cooked for a long time in a tasty combination of lamb meat jus, dates and spices, the meat is remarkably tender.

We recommend serving it with couscous or semolina, garnished with slivered almonds and coriander.

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 time: 10 minutes in hot water at 60ºC.

- Keep the meat in its bag and thaw the day before.
- Bring water to about 60ºC in a pot.
- Immerse the sous-vide bag in the water.
- Let it warm up for about 10 minutes.
- Remove from the bag.
- Serve and enjoy.

Quebec lamb, dates, meat juice and spices

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 2
Condition :