A prized delicacy in France, Salt Meadow Lamb is now available for the first time ever in the United States exclusively through D’Artagnan. Salt Meadow Lamb was first conceived in the costal Mont Saint-Michel regions of Normandy, where pastured lambs supplemented their diet with seaweed. This lamb is inspired by the Agneau de pré-salé from the coastal regions of Mont-Saint Michel in Normandy, where the flood-prone seaside pastures contain distinctly high levels of sodium and iodine. The French term pré-salé means “salt meadow,” and not “pre-salted.” The lambs raised on these grasses are renowned for their tenderness, as the minerals affect the meat on a cellular level, giving it a fine grain and the ability to retain more moisture. We will prepare 3 different cuts that will inspire for the Easter table. Smoked and Pomegranate molasses braised shoulder, Charred herbed belly with polenta, classic roast leg of lamb with roasted root vegetables and finish with cheeses. We will wash this special meal down with Provençale reds.
This class meets in the Culinary Arts Center in the Education Wing.
Please provide the names of additional attendees in the Order Notes section upon checkout.