Salt-marsh lamb fillet chop
The fillet chop has very few bones for a maximum of meat. It doesn’t have a handle.
The Mont-Saint-Michel salt-marsh lamb: a meat of exception.
For a thousand years, the lamb that grazes the salty meadows of the Mont-Saint-Michel bay and of the Cotentin’s Havens has been considered a festive meal with exceptional gustatory qualities.
A pasture lamb, the salt-marsh lamb feeds on the saline and iodic flora of the costal pastures of the Mont-Saint-Michel and of the Cotentin’s Havens.
The animals walk long distances to find their food and those long walks also have an influence on the quality of the meat: firmness and low surface fat.
On the ground of these pastures called “herbus” (grassy) that are drowned periodically in the sea, grows a specific vegetation that gives its flesh a very fine texture and an exceptional taste, a subtle mixture of iodine, flora and nut.
The meat is also distinguished by its rosy hue, its tenderness, the length of its fibers, and the implantation of marbling (intramuscular fat) offering the meat its really unique taste and flavour as well as a juiciness allowing to discover all the pleasures of this meat all along the savouring.
In its wrapping, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
La chuleta de lomo de cordero se puede disfrutar a la parrilla, al horno o en sartén, según sus preferencias.
- Al horno: Precaliente a 180°C y cocine durante 20 minutos para obtener una carne tierna y jugosa.
- En sartén: Comience dorando la chuleta a fuego alto durante 45 segundos por cada lado, volteando la carne dos veces para sellar bien la superficie. Luego, continúe cocinando a fuego lento, tapada, durante 2 minutos por cada lado para lograr una cocción delicada y sabrosa.
Para garantizar una cocción uniforme y evitar el choque térmico, saque la carne del refrigerador entre 4 horas y 30 minutos antes de cocinarla.
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