EKOLOGICZNE OREGANO
Jest niezbędną przyprawą do pizzy. Oregano przyprawia się też sałatki, warzywa, sosy, ryby i potrawy z sera.
Skład: oregano 100%
Masa netto: 30g
(zł145.00 / kg)
Boneless lamb loin (saddle) is a tender part of lamb cut from the back – one of the most valued elements of the carcass. The GRASS-FED version from New Zealand comes from lambs grazed on free pastures, which enhances the more intense, natural flavor and better nutritional qualities of the meat. The lack of bones makes this product exceptionally convenient for quick preparation.
In 100g of product, there are:
Calories: approx. 145 kcal
Protein: 20 g
Fat: 7 g
Carbohydrates: 0 g
100% boneless lamb loin from grass-fed lambs (GRASS-FED), without additives and preservatives.
High content of complete protein
Natural source of omega-3 and CLA fatty acids
Low in fat and cholesterol
Contains heme iron, zinc, and B-group vitamins
Meat from organic, free-range farms
New Zealand is a world leader in lamb production – thanks to year-round pastures and natural farming methods, meat from this region is considered one of the best in the world.
In French cuisine, lamb saddle is often served as “Carré d’agneau” – herb-crusted and roasted whole to retain juiciness and full flavor.
1. Does boneless lamb loin require marinating?
It is not necessary – GRASS-FED meat is naturally aromatic. A little olive oil, garlic, salt, and fresh herbs is enough.
2. How long to pan-fry lamb saddle?
About 3–4 minutes on each side for medium doneness, then let the meat