Milk-fed lamb Package No. 3
PYRENEES MILK-FED LAMB
The Manech black-headed milk-fed lamb by Jean-Bernard MAITIA, shepherd in the Basque Country near Saint Jean Pied de Port.
Package composition: Offal (sweetbreads, heart, and liver subject to change)
Price per kilo: €23.80
Chronofresh delivery + Cold chain guarantee: all your favorite Basque producers in a single package
Weight: Approximately 0.5 kg
Basque Country Milk-Fed Lamb
Manech black head
This suckling lamb is exclusively fed on its mother's milk, its flesh is light and fine, soft and melts in the mouth. Originally from the Basque Country, this ancient breed is one of the very rustic breeds that can be found in the summer pastures every summer in the mountains of the Basque Country. Characterized by its white wool coat, it is easily recognized by its black legs and muzzle. Less productive of milk than its cousin Manech with a red head, and also less numerous, it allows the production of the famous AOP Ossau Iraty summer cheese but also the breeding of suckling lambs. Unfortunately, its breeding is threatened with extinction because it is less productive. Jean-Bernard MAITIA is one of the breeders who allows the maintenance of the black-headed Manech.
Leg of suckling lamb
We offer you a complete leg of milk-fed lamb made up of the part called shortened leg of lamb but also the saddle of milk-fed lamb.
Rack of milk-fed lamb
The rack of milk-fed lamb is made up of the first and second ribs.
Milk-fed lamb recipe
Praised for its organoleptic qualities, black-headed manech meat is tasty, unique, and offers an exceptional consistency, which makes it a highly sought-after meat by chefs and other enlightened gastronomes. As such, forget the recipes dedicated to lambs traditionally sold in France, which are not milk-fed lambs, and opt for slow cooking in the oven or casserole. You will obtain a tasty meat, with tender flesh and good consistency.
Slow-cooked oven-roasted milk-fed lamb
Cook the milk-fed lamb for a few minutes at thermostat 6/7 then lower it to thermostat 4/5 for 3 hours before finishing cooking for one hour at thermostat 3/4. Remember to add a little water to the bottom of your plate or casserole dish, to add more if the evaporation is too great, and to baste the milk-fed lamb well during cooking.