Butcher Roland Butcher Meat Delivery Brussels

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Butcher Roland Butcher Meat Delivery Brussels

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Leg of Lamb

The most important part of the lamb, certainly the most tender, ideal for the oven, why not with honey and thyme? Be careful, never prick your leg of lamb before putting it in the oven: The cooking juices will run out and it will lose its tenderness and its delicate taste. see less

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Price 27,49 €

Hazelnut of Lamb ±650g

Located on the back of the animal, the lamb nut is a prime rib separated from its bone. The nut of flesh is surrounded by a thin layer of fat, giving it a tasty taste. see less

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Quantity

Price 27,89 €
Price 27,89 €

T-bone Black Angus Matured

The T-Bone is mythical and doubly noble: the fillet and the striploin, for a refined and tasty piece of meat, without the fat of a rib on the bone, but this bone, precisely, which holds the meat together and gives it a coating and bewitching flavour! see less

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Price 29,01 €

Rack of Lamb 1pc ±650g

De-boned, cleaned and assembled prime rib from Irish lamb. A delight to make in the oven or casserole, long cooking time! A delight! see less

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Quantity

Price 30,03 €
Price 30,03 €

Veal Grenadin

When roasted, it melts under the tongue. In the leg -- An incredible delight, tender and lean, fine and tasty meat for this free-range veal in Belgium. You can also choose a thinner cut and fry it on the grill or in a pan! see less

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Quantity

Price 30,90 €
Price 30,90 €

Poulet fermier BIO Label Rouge ±1.65kg

Un Poulet Fermier BIO de la Loire, élevé en toute liberté et nourri avec de la nourriture Bio des fermes avoisinantes ! Il est entier chez le boucher, donc on vous conseille de prendre les abats avec ! C'est un régal absolu ! see less

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Quantity

Price 31,99 €
Price 31,99 €

Leg of Lamb without bone (Easy Carve Leg)

The most important part of the lamb, certainly the most tender, is ideal for the oven, but not only, in this boneless and re-sliced version. You will be able to cut it up more easily, and get off the beaten track with an innovative recipe! see less

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Price 32,94 €

Lamb shoulder roast 1pc

The shoulder of lamb is generally less coveted than the leg of lamb: And that is a mistake! It is one of the most tender parts of the animal. You can enjoy it in long, low temperature or simmered dishes! A very nice alternative to the leg of lamb. see less

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Quantity

Price 33,82 €
Price 33,82 €

T-bone Black Angus Matured

Marbled and tender to perfection, grass-fed, free-range beef, matured between 3 and 5 weeks on the carcass. Sear it on a very hot grill, then finish cooking it in the oven. Let the meat rest in aluminum after cooking for a tender, juicy appearance. see less

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Quantity

Price 36,96 €
Price 36,96 €

Entrecôte Black Angus maturée

Savoureuse et beurrée, plus grasse que la moyenne grâce à un régime au grain de 100 jours après avoir gambadé dans les grandes plaines irlandaises.
La découpe la plus marbrée et persillée, du boeuf, élevé en plein air et nourri au gazon, maturé entre 3 et 5 semaines sur carcasse.Saisissez le sur un grill très chaud, puis terminez la cuisson au four. Laissez reposer la viande dans de l'alluminium après la cuisson pour un aspect tendre et juteux.

Plusieurs découpes (poids) disponibles, comme en magasin!
Maturation: Viande maturée entre 4 et 6 semaine en boucherie!
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Quantity

Price 52,80 €
Price 52,80 €