Lamb Belly, Bone-In (Salt Meadow Lamb)
Frozen / 1 Piece (3 lb avg)
Exclusive to D’Artagnan. Salt Meadow™ Lamb is exceptionally tender, rosy in color and exquisitely flavored, never given antibiotics or hormones, and raised humanely. The unique diet, inspired by traditions from coastal Normandy, includes seaweed which contributes to the remarkable taste and texture. This cut includes ribs and a slab of belly attached, which both braise beautifully.
Just the facts
- Exquisitely tender lamb
- Unique hybrid breed: Île de France and Arcott Rideau
- No antibiotics or hormones from birth
- Humanely-raised and third-party certified
- Unique diet includes grass, grain and seaweed
- Raised to 6 months
- Dry-aged for at least 7 days
- Ships in an uncooked state
- Product of Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
If you like lamb, our Salt Meadow™ Lamb will be a taste revelation. At first glance, you might not be sure that it is lamb because of the rosy color, paler than you are accustomed to.
But this is entirely different lamb: exquisitely tender in texture and mild in flavor. Salt Meadow Lamb is inspired by pré-salé lamb from the coastal regions of Mont-Saint Michel in Normandy, where the flood-prone seaside pastures contain distinctly high levels of sodium and iodine. The lambs raised on these grasses are renowned for their tenderness, as the minerals affect the meat on a cellular level, giving it a fine grain and the ability to retain more moisture.
Our farmers in the Gaspé Penisula of Quebec reproduce this effect with their proprietary process and diet, which includes Nova Scotia seaweed. The resulting Salt Meadow Lamb has only been available to our chefs, but now it’s your turn to experience this incredible lamb at home.
This cut includes lamb ribs and a section of belly and is best when braised. Think of tender lamb spare ribs with an extra meaty slab of belly attached – you can cut the tapered end off and cook it separately, or season and braise the whole cut together. To serve, slice between the rib bones, and section the other end into boneless ribs.
Cooking & Serving
Treat the ribs section like spare ribs, and either separate it from the tapered boneless end and prepare alone or braise them together. Either way, the layer of belly that remains attached to the ribs will add a meatiness and great mouthfeel. Both ends of this cut need to be braised whether apart or connected, in order to achieve the best flavor and texture.