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Stage 16: Vaison La-Romaine/Gap The lamb of northern Provence has a delicate meat that marries well with herbs. The saddle is a cut comprising the racks that are deboned but still held together by the skin. Ask your butcher to debone it for you.
Resting time 10 minutes
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Stage 16: Vaison La-Romaine/Gap The lamb of northern Provence has a delicate meat that marries well with herbs. The saddle is a cut comprising the racks that are deboned but still held together by the skin. Ask your butcher to debone it for you.Resting time 10 minutes
