Veal Sauté ±190g
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A very thin slice, ideal for escalopes (you can cut them in two) or simply sautéed to brown and serve as veal. see less
Mango kent Brazil - 1pc ±700g
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A juicy, fibre-free and very sweet flesh! see less
Leg of Lamb
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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
Veal Grenadin
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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