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Coscio di Agnello Scozzese Confit
Confit Scottish Lamb Leg: Cut the lamb legs into slices a couple of centimeters thick, season them with salt, rosemary, bay leaf, pepper and garlic ... Everything is vacuum packed and cooked at a low temperature.
This method guarantees the total quality and integrity of all the organoleptic properties of the product.
A dish ready on your table in just one minute ...
Pack of 300gr
Shelf Life 60 days
€8.25
Tax included
Confit Scottish Lamb Leg: Cut the lamb legs into slices a couple of centimeters thick, season them with salt, rosemary, bay leaf, pepper and garlic ... Everything is vacuum packed and cooked at a low temperature.
This method guarantees the total quality and integrity of all the organoleptic properties of the product.
A dish ready on your table in just one minute ...
Pack of 300gr
Shelf Life 60 days
Specific References
Confit Scottish Lamb Leg: Cut the lamb legs into slices a couple of centimeters thick, season them with salt, rosemary, bay leaf, pepper and garlic ... Everything is vacuum packed and cooked at a low temperature.
This method guarantees the total quality and integrity of all the organoleptic properties of the product.
A dish ready on your table in just one minute ...
Pack of 300gr
Shelf Life 60 days
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