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.
Ferme Lochette has been perfecting its lamb production since 2003. Their lambs are raised without the use of antibiotics or hormones and are fed mainly with organically produced feed from their own land. Scrupulous about raising animals with the utmost respect and ensuring their well-being, Ferme Lochette offers you a sustainable product of very high quality.
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.
- Place the sous-vide bag into the water.
- Let it warm up for about 10 minutes.
- Remove the bag.
- Serve and enjoy.