- Lamb filet au naturel - Article: Lamb filet, au naturel 60g, frozen goods, New Zealand goods, without silver skin, fat-free Contents: 3 x 60 g = 180 g, vacuum-packed Item: 9 x 180 g = 1.62 kg Preparation: Pieces of meat should be defrosted as slowly as possible, i.e. gently - either at room temperature or over night in the refrigerator. With fast defrosting too much meat juice is lost. The consequence: the joint becomes dry. Thawed or defrosted meat must essentially be handled quickly because it is more susceptible to spoiling than fresh meat. Re-freezing is not recommended.
	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.