The leg of lamb must be cooked in the pan, then in the oven at 190 ° for +/- 50 minutes. Ingredient: Lamb. KEEP AT 0-4 ° C
Lamb ribs with bone are part of the back and weigh +/- 150 gr each. They must be cooked in the skillet on both sides for 2 to 5 min
The lambskin cuffs with bone are part of the back and weigh +/- 300 gr each. They are eaten pink.
The lean rump of lamb without bones weighs +/- 150 gr. It must be cooked in the pan and eat rosé.
The slice of leg of lamb is boneless weighs +/- 200 gr. It should be baked on both sides for 2 to 4 minutes depending on your taste.
The flags are floating and are ideal for dipping into cheese, meat or any Belgian dish that you could offer to your guests... 144 flag pikes
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