The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
D’Artagnan’s all-natural Australian lamb is a favorite among our chef clientele. Our lamb is humanely-raised on open pastures for a superior quality meat that is both tender and flavorful, but not gamey.
Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild tasting meat that is never gamey.
Lean yet full flavored, this boneless loin is perfect for searing, roasting or grilling. Try marinating in a combination of fresh herbs, olive oil and sherry vinegar. Serve rare to medium rare, and take care not to overcook it. Drink a full-bodied red wine or strong craft beer like Imperial IPA to complement the meaty flavor.
"Bryan Calvert of James Restaurant in New York City mixes unsweetened cocoa with cumin in a dark and smoky rub for lamb loin."
"Leeks, a cousin of the onion, impart a pleasantly sharp bite to this lamb dish. Truffle honey vinaigrette rounds everything out."
"Chef Kyle Ketchum's perfectly roasted lamb is punctuated by earthy vegetables and a sweet & sour sauce."