Gigot d’Agneau Halal

Ingredients: 100% Halal Lamb Leg

Product Information:

Halal Lamb Leg – Whole, Sliced, or Cubes

Options:

• Whole Leg (Bone-In): Ideal for roasting or slow-cooking as a grand centrepiece.
• Boneless Leg: Perfect for easier carving and versatile cooking methods.
• Sliced Leg (Bone-In): Great for grilling or frying, providing uniform slices for consistent cooking.
• Sliced Leg (Boneless): Offers the convenience of easy carving with the tenderness of sliced meat, ideal for quick cooking methods.
• Diced Leg (Bone-In): Convenient for stews, soups, and casseroles, offering ready-to-cook pieces.
• Diced Leg (Boneless): Perfect for stews, curries, and casseroles where easy-to-eat, tender pieces are required.

Product Details:

• Source: Responsibly sourced from grass-fed, Halal-certified farms in Ireland, known for producing high-quality lamb with exceptional flavour and tenderness. The meat is certified by YHG, ensuring it meets strict Islamic dietary guidelines.
• Processing: Available whole, boneless, sliced, or diced to suit various culinary needs.
• Packaging: Bulk packaging designed to maintain freshness and facilitate convenient storage.

Nutritional Information (per 100g):

• Energy: 220 kcal
• Protein: 20g
• Total Fat: 15g
• Saturated Fat: 6g
• Carbohydrates: 0g
• Fibre: 0g
• Sugars: 0g
• Sodium: 65mg

Key Features:

• Halal-Certified by YHG: Ensures adherence to Islamic dietary laws, providing peace of mind for consumers seeking Halal products.
• Grass-Fed Irish Lamb: Sourced from the lush pastures of Ireland, where lambs graze naturally, producing meat that is rich in nutrients, flavour, and tenderness.
• Rich in Protein: Essential for muscle growth and repair, making it a nutritious choice for any menu.
• Exceptional Flavour: Known for its rich, tender meat, the lamb leg is ideal for dishes requiring deep, savoury notes.
• Versatility: Suitable for a wide range of cooking methods, including roasting, grilling, braising, and slow-cooking.

Culinary Applications:

• Roasting: Whole lamb leg makes an impressive main course, delivering rich, tender meat.
• Grilling: Sliced lamb leg is perfect for grilling, offering a smoky flavour and juicy texture.
• Braising: Both whole and sliced lamb leg can be braised for a fall-off-the-bone tenderness.
• Stewing: Diced lamb leg is ideal for hearty stews and casseroles, absorbing spices and herbs beautifully.
• Curries and Tagines: The rich, marbled meat is perfect for traditional dishes that require slow-cooking to develop deep, complex flavours.

Storage and Handling:

• Storage: Keep refrigerated at 0-4°C or freeze at -18°C for extended shelf life.
• Shelf Life: Up to 5 days refrigerated, or 6 months frozen.
• Handling: Thaw under refrigeration; cook thoroughly to an internal temperature of 75°C before serving.