Suggested video What are the seasonal products in April?
Video 1 out of 2
The month of April echoes Easter and who says Easter says lamb. Indeed, on this occasion, this particularly tasty meat is undeniably the star of the plate. To prepare it well, we went to seek advice from Romain Leboeuf, Boucher craftsman and best worker in France. He thus shared his many tips in particular to cook well and accompany his lamb well. But first of all, should you still buy it at the right time. And yes, it is important to respect a good timing. Too early the meat could be damaged – too late you might no longer have what you want at your butcher. So what to do? Here is the response of this expert.
Contrary to what one might think, the lamb is a meat that is kept quite well. Indeed, “It’s not fragile meat” says Romain Leboeuf. You can buy it upstream of your meal and keep it without difficulty about 4 to 5 days, provided that it is well preserved, of course.
The best is to keep it in the packaging paper of the butcher and then put it in the fridge.
The problem is that “No one really knows the temperature of their fridge. There are dingueries” says Romain Leboeuf. However, the meat must be maintained between 2 and 4 ° C, with a 2 ° C margin. The problem ? “In housewives, there is no thermometer that offers a really reliable temperature”. What to do? Make sure to have a healthy and tidy fridge: “If there are vegetables in the refrigerator, they must be in the vegetable trap because the number one enemy concerning the conservation of the meat remains moisture and heat”.
This is why, it is imperative that your fridge is well tidy and ventilated. This will also guarantee an adequate temperature. Finally, the best according to the MOF is therefore to place its lamb above the vegetable drawer, which is the coldest part of its fridge.
