Quebec Lamb Tagine with Dates

QUEBEC LAMB TAGINE WITH DATES 

Lamb is the star ingredient of this ready-to-eat dish with flavors from the Maghreb. This delicious tagine is indeed made from neck and shoulder of lamb from Quebec. Cooked slowly in a tasty mixture of lamb meat juice, dates, and spices, the meat is remarkably tender.

We recommend serving it with couscous or semolina, sprinkled with flaked 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

Quote :
Maturation : days
Quantity :1
Provenance : Qc
Race : Hampshire
Portion(s) : 2
Condition : Frozen