Lamb Loin, Bone-In (Salt Meadow Lamb)
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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. With a little butchering, this lamb loin yields a rack, a boneless loin, a tenderloin, and a bit of belly.
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.
Smaller than the average lamb loin, this bone-in beauty can be broken down into logical parts. This butchering job is easy and will be almost instinctive when you see the cut.
Cut off the rack, which will be entirely tender - even the finger meat - so there’s no need to French it. Pull the tenderloin off by hand, section off the boneless loin, and you will be left with a little bit of the belly (with fat cap). Cook each cut as you prefer, but remember that the texture is best appreciated at medium rare.
This is like the Wagyu of lamb and must be experienced to be believed.