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Allaiton Lamb From Aveyron Saddle 法國羊鞍肉

XGRF2002


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This is the upper part of the leg, at the hip, the French saddle, or saddle of leg, which is removed from the whole leg to obtain a shortened leg. Rolled and tied in the shape of a heart, this piece of leg of lamb forms a mini-roast very easy to cook in the oven or in a casserole dish after very lively frying on all sides

XGRF2002

Data sheet

Origin
France
Condition
Chilled
Breed
Allaiton Lamb
Cut
Saddle

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