Our food list :

English-style : with bacon.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Navarin : stew.

France. Occitania. Haute-Garonne.

Mutton stew with white beans, pork, lard and garlic.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Spring vegetables : vegetables harvested before reaching full maturity.

Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.