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Elle est prise dans la cuisse communément appelée gigot. La viande a une couleur rose claire et la graisse est blanche, ce qui s’explique par le fait que les animaux sont exclusivement nourris au lait.\u003Cbr />\u003Cbr />Le gigot d’agneau avec l’os est idéal pour préparer un festin et régaler tous ses convives. Le membre postérieur se prête parfaitement à une cuisson au four. Ce morceau est d’une qualité telle qu’il n’est pas nécessaire de le cuire longtemps pour obtenir une viande qui fond dans la bouche. La viande peut être détachée et cuisinée en ragoût. Quel que soit le mode de préparation choisi, vous avez la garantie de vivre une explosion harmonieuse de saveurs, doublée d’une tendresse et d’une jutosité incroyables. 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La congélation rapide permet de conserver de manière optimale le goût et la jutosité. Notre procédé «Super Frozen» garantit ainsi la meilleure qualité possible pour toi en tant que client. La différence réside dans les détails : la congélation rapide à -60 °C par rapport à la méthode conventionnelle à -12 °C fait toute la différence. 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