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
T-bone Black Angus Matured
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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