Ibérico is highly versatile, with features and formats that are quite different to other lamb meats currently found on the market. Together with the expert guidance of professionals who have examined each of our products in detail, we have put together a series of useful tips on how this meat can be prepared. These cooking ideas have been tried and tested and serve as a guideline for those of you who are interested in exploring all the different possibilities offered by this meat:
WHAT IS IT?
Ibérico Churrasco comes from the rib sticks. One of the most original and surprising cuts in the Agnei Ibérico range thanks to their taste and presentation.
Churrasco ribs are presented in strips weighing approximately 600 g each.
HOW TO PREPARE IT
The best way to prepare churrasco ribs is by first baking in the oven at 115ºC with a little steam or with an inch of water in the baking tray for 1 h 15 minutes. Following this there are several ways in which they can be prepared:
• Cut into pieces of 2-3 rib sticks, cover with barbeque-style sauce, mojo picón sauce, romescu sauce… and bake for 8-10 minutes in the oven at 180º-200ºC to form a crust.
• Cut into individual ribs and quickly fry in the grill pan like chops.
• Debone while still warm, cut off a piece and cook on a low heat in the grill pan with a weight on top so that it gradually releases the fat and crisps up. This gives us a crispy piece that can be used to make savoury millefeuilles, little cases, ingots, etc.