Gigot en morceaux Weight (g):1000g Very tender roast veal stuffed

Very tender roast veal stuffed with mozzarella/cheddar with chicken/beef bacon which adds a smoky side

You can also make a sauce from the cooking juices

The rib dish is often used to make simmered or braised dishes

Beef cheek is a cut of meat that is often used to make stews or braised dishes

Sear the beef shank on all sides to brown it

Gigot en morceaux Weight (g):1000g Very tender roast veal stuffedDescription Leg of lamb is a piece of meat from the rear part of the animal and is characterized by tender and tasty flesh. Leg of lamb in pieces is a meat of choice for simmered dishes. Cut into small pieces, it is ideal for stews and tagines. Lamb meat is tender and juicy, with a mild, delicate flavor that pairs well with a variety of herbs and spices. Butcher's Advice