It's uncommon to see Agnei Ibérico tournedós made with lamb, but it's a perfect fit since it brings out all of the best qualities of the meat while also balancing the flavors.
Agnei Ibérico's "crépinette or gut" is wound around a medallion from the deboned thigh.
The end product is a circular medallion that may be cooked in a variety of ways. Find below helpful tips from our experts:
- On high fire, grill the meat until it's done to your liking.
- Coat the ossobuco first in flour and fry it in sunflower oil, and then stew it with veggies, wine, and spices, in the traditional ossobuco method. To get the meat done "to a turn," cook it over a high fire on a charcoal grill.
- To create TEMPURA, mix a thin batter, then dip the salted meat into it. Fry the battered meat in a large pot of very high oil.
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