Our sausage line wouldn't be complete without lamb merguez. The French adopted the recipe for this succulent little sausage from North Africa, and you can taste that influence in every spicy bite.
In our recipe we use only top-quality lamb meat and plenty of seasonings. No preservatives, artificial flavors or colors are added. And we use sheep casing, so these sausages are pork free.
Lamb merguez is a perennial favorite with both our French expatriate and American grill master customers.
We enjoy lamb merguez at outdoor parties, fresh off the grill, dressed with mustard and served on a baguette. The bread soaks up all the juices and the mustard gives it a zesty kick. You'll find it an irresistible party food, easily eaten out of hand.
Merguez is perfect for the classic Moroccon dish couscous royale, which also enjoys widespread popularity in France.
Just the facts
- 100% lamb with sheep casing
- Pork free
- No antibiotics, no hormones
- No nitrites or preservatives
- No artificial ingredients or color
- Gluten-free
- 5 links per pack
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Our goal in all we do is to provide healthy and delicious meat that comes from a clean and sustainable environment. We are dedicated to finding ranchers and farmers that share our vision of a more humane and sustainable way of rearing livestock. That’s why we work only with those who respect nature and focus on the best animal welfare practices.
D’Artagnan sources lamb from Australia, where there is a strong tradition of pasturing these woolly ruminants. Our humanely-raised lamb comes from a clean and natural, free-range environment where the young animals graze on grasses like rye and clover in spacious pastures and semi-arid rangelands.
Most importantly, when lambs are raised this way there is no need for antibiotics to prevent disease, as is common in crowded feedlot conditions. Our lambs are never, ever administered antibiotics, hormones or any other unpleasant substances.
The Border Leicester-Merino, Dorset and White Suffolk cross-breed sheep are raised to maturity in 6 months, instead of the more typical 9-12 months. 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.
