There is not a lot that the chefs can’t do with the breast and belly of a lamb. For a long time the under belly of lamb has been considered only fit for mince but our cooks use this tasty portion of the animal for all kinds of wonderful dishes. Especially since sous vive cooking has started becoming more popular.

Sous Vive Cooking
Sous vive cooking is the practice of spicing the meat, placing it in a sealed bag and then poaching it to tenderize the meat. Once the meat is poached you can then fry or sear it to your own tastes.

You can use whatever wine you like. Our kitchen recommends a strong Malbec from France.