Pyrenees Milk Fed Lamb Best End & Saddle

Pyrenees Lamb Best End is a milk-fed lamb best end and saddle from the Pyrenees Mountains – two of the most prized cuts from the same exceptional animal, prepared together as a spectacular centrepiece. The combination of best end and saddle gives you the finest and most tender parts of the milk-fed lamb. As a result, this preparation is the choice for the most special occasions. Furthermore, Pyrenees milk-fed lamb at this level is comparable to the finest lechazo served in the great restaurants of northern Spain and southern France. In particular, the pale, ivory flesh and the extraordinary sweetness of the meat reflect an animal raised with genuine care.

About Pyrenees Lamb Best End

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why Pyrenees Lamb Best End from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Pyrenees Lamb Best End From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook Pyrenees Lamb Best End

To get the very best from Pyrenees Lamb Best End:

• Season with sea salt and good olive oil only – restraint is essential with meat of this quality.
• Roast the saddle at 180°C for 20 to 25 minutes and the best end for 12 to 15 minutes for a just-pink result throughout.
• Furthermore, Pyrenees lamb best end suits carving into individual cutlets at the table for a dramatic presentation.
• Rest for 10 minutes before serving – present both cuts together for maximum visual impact.

Perfect Pairings

Pyrenees Lamb Best End pairs beautifully with:

• Good olive oil, sea salt and nothing else – the finest expression of the ingredient
• A simple white wine jus made from the roasting pan juices
• Spring peas, broad beans or fine green beans for a seasonal accompaniment
• A chilled white Burgundy, Jurancon or a serious Chardonnay alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Pyrenees Lamb Best End brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.