Diet and gastronomy

Get out of the classic turkey or hot / cold lobster combo on New Year’s Eve … Let the Irish lamb that grows on the island’s vast grassy pastures with 4.5 million hectares of mineral-rich farmland entice you.

It is sometimes difficult to go against habits, perhaps when they are culinary and traditional. We suggest going for another idea for the main dish of the New Year celebration or New Year’s Day. No, the lamb rack or leg is not a menu reserved only for the first beautiful days of spring and Easter.

In the recipe we suggest you, the Irish lamb is a hillbilly lamb. Irish Hill Lambs come from the hilly areas of the country, such as Konemara, Kerry or West Waterford. In these areas, the sheep follow a richer diet than their cousins ​​in the plains and lead a more “sporty” daily life. So their appearance is a little more modest. Although low in fat, they give their meat a unique texture and taste.

90% of products exported to Ireland today, including the lamb we advise you to cook, respect this process. Origin green. The program makes businesses (hence farms) more aware of their environment and emphasizes the importance of respect for people and more sustainable food production. Origin Green’s general ambition is to establish Irish agribusiness as a global standard of sustainability.

Irish lamb can be found in many butcher shops and Delhaise supermarkets here. Give it a try!

Our recipe for fried lamb leg with honey and holiday collection!

Ingredients (8 people):
– 1 Irish lamb leg weighing 1.5 kg
– 3 cloves of garlic
– 5 sprigs of rosemary
– Young carrots
– green beans
– Flagiolates
– 5 stalks of thyme
– Flor de Cell
– Salt and pepper
– Olive oil
– Liquid honey
– 2 tbsp lemon juice

Recipe :
– Remove the lamb leg at least 20 minutes before. Let’s go for three hours.
– Make parallel and shallow notes on the top of the foot.
– Rub the top of the foot with Flor de cell, garlic, rosemary and thyme.
– Marinade: Mix honey, lemon juice, oil, salt and pepper. Add the lamb leg to a large dish and rotate several times to allow it to soak well. Cover the dish with plastic wrap and simmer in the fridge for about 4 hours.
– Preheat your oven to 180 C.
– For garnish, steam fresh carrots and beans.
– Heat the beans again.
– Bake the lamb leg for 45 minutes, beating every 10 minutes.
– Let stand for 25 minutes before cutting the leg.
– Use the juice on the bottom of the baking sheet for a sauce.

Some additional tips:

– When cooking, do not stab the meat with a tip or a fork where it loses its juice. Give preference to meat tongs.
– After cooking, wrap the meat in aluminum foil and a tea towel and let it rest for a few minutes. If you cut it right away, the meat will dry out, which is a shame. To keep a piece very juicy, you need to allow time to redistribute the whole piece of meat once cooked.