- Boneless saddles of lamb au naturel - Article: Boneless saddles of lamb au naturel, 80g, frozen goods, New Zealand goods, without silver skin, fat-free Contents: 4 x 80 g = 320 g, vacuum-packed Item: 5 x 320 g = 1.6 kg Preparation: Slowly defrost the meat. Before frying dab off the excess juice and season just with white pepper. Sauté the meat in a preheated frying pan or grill until crispy. Cook each side for approximately 1 minute, then continue to fry the meat very slowly for approximately 3-5 minutes at a high temperature. Right at the end season with salt or herbs according to taste.
	Where to use: The meat is very suitable for the à la carte business, for banquets and lunch buffets or as a main component of a set meal. In the barbecue season it is a welcome change to other types of meat. Recipe idea: First of all sear the saddles of lamb in olive oil in a large deep pan. Turn down the heat, add half of the garlic and thyme, pepper and salt the meat. Continue to fry the filets, depending on taste, for 1-2 mins. on each side. Make sure that the garlic does not become brown. Now take the meat from the pan and keep warm. Put the chopped onion in the pan, add the rest of the garlic and thyme, briefly leave to sweat and then deglaze with cognac and stock. Pepper and salt and bring everything to the boil briefly. Now strain the sauce through a sieve and add the cream. Bring to the boil once again until there is a viscid consistency. If necessary bind with some corn flour. Arrange the meat on mashed potatoes in a ring of sauce. Add green beans cooked in butter. As garnish wafer-thin apple slices.