A wide range of culinary applications
What if you don't have an idea for a dish? Well, lamb meat will be the perfect solution, because with it there are practically no restrictions in the kitchen. It is ideal for grilling, stewing, roasting and frying. This meat offers an extremely wide range of possibilities. On our blog you will find many ideas on how to prepare it well, from skewers through lamb burgers, elements for roast such as leg of lamb or shoulder, to leg steaks and lamb chops of the highest quality. Therefore, it is worth introducing this type of meat to your diet, not only because of the possibilities of its preparation, but also because of its health properties.
Production in harmony with nature
The lamb production process in our offer is practically the same as ecological production. Extensive agriculture, year-round green pastures of England, Ireland, Bulgaria and New Zealand provide animals with natural food in the form of juicy grasses and herbs. The land where the animals graze is polluted as it is far from industrial regions and big cities.
Guarantee of freshness and fast delivery time
We offer excellent chilled English lamb, which we bring to Poland every week, so that fresh lamb of the highest quality is constantly available in our store. In our store we offer both chilled and frozen lamb meat. Professional freezing at -18 degrees is neutral to the quality of the product, while it significantly extends the storage time, so that delicious lamb can always be on hand. The guarantee of a fresh product on your tables is not only the fast delivery time and professional refrigeration protection of the product during transport, but also the excellent reviews among our customers.
How do you know quality lamb?
Lamb meat should be tender, springy to the touch and light pink to pink in color. It should be slightly moist, with a fresh pleasant smell. After opening the package (where the meat has been under vacuum conditions), wait a while for the meat to begin to oxidize and take on its natural color and aroma.
Which lamb element to choose for a particular cooking technique?
Grilling: lamb burger, leg steak, lamb skewers, lamb chops, rump steak
Braising: lamb stew, lamb shank, lamb shoulder, leg of lamb
Roasting: rump of lamb, shoulder of lamb, leg of lamb, lamb french racks
Frying: lamb steak, lamb rump, lamb leg steak, lamb rump steak, lamb stew
What accompaniments for lamb?
Lamb is an aromatic meat, so the ideal complement to its flavor will be the preparation of a suitable marinade. Lamb meat is very fond of herbal marinades. It is best matched with strongly expressive spices such as chili, rosemary, garlic, ginger, turmeric, etc. It goes great with fresh, sweet fruits and citrus. It will be a good idea to marinate the meat, for example, in milk, red wine or whey. This process can take from a couple of hours, up to two days, depending on what effect you want to achieve. Fresh mint and the world-famous English mint sauce are also classic additions.
How to store
Freshly unwrapped lamb should not be kept in the refrigerator for more than two days. If frozen, it is best to freeze it whole, not cut into pieces. This will help it retain all its qualities for longer. In such conditions, lamb can keep for up to 12 months.