Black Angus marrow bone rings ±750g (5 rings)
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Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you're on your way to heaven! To be tasted without moderation, with a spoon. - Here in the "round" version if you wish to serve it as an appetizer or in smaller quantities than in its long version. Also ideal for adding flavour to your simmered dishes, giving them a special flavour thanks to the bone and marrow. The extra touch for your carbonades or your bolo! see less
Chopped pure pork
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Pork chops 100% of the day. see less
Black Angus Minced Beef
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Black Angus beef hamburger, the mythical Irish breed. see less
Beef shank Black Angus
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An ideal piece for simmered dishes, the shank is the piece around the shin of the animal. Its more gelatinous meat and marrow bone provide the creaminess needed for a successful Osso Bucco or pot-au-feu! see less
Black Angus Beef Boiled
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It is the jaret without the bone, ideal as a slightly less stringy alternative to carbonade, for simmered dishes or... boiled dishes! see less
Chopped Lamb
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A real English lamb chop. A delicious alternative to minced beef for classics such as the mince pie, or for inspiration in keftas, dumplings and other delicacies! see less
Basses côtes d'agneau marinées
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Marinées au romarin et à l'huile d'olive see less
Lamb shoulder boneless and defatted
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From one of the best parts of the lamb, here in a boned and defatted version, ideal for simmered dishes, this piece will hold up well to long, slow cooking. A quality meat, slightly marbled but not too fatty. see less
Leg of lamb (Butterflied leg)
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Completely boned and opened flat, marinated in rosemary, lemon zest, garlic and olive oil. Ideal for the bbq & oven, much quicker as it is flat. see less
Rack Iberico
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A rack of Iberian chops tied together, ideal for slow cooking or baking! The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces a tender meat with a very pronounced taste. see less
Leg of Lamb without bone (Easy Carve Leg)
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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