Lamb Pyrenees Magret (Boneless Loin) is a boneless loin cut and it's named Magret because it resembles a duck magret! The key to enjoying magret is the golden brown skin that is never scorched. This meat is the "queen" of the Agnei Ibérico product line due to its high level of marbling, softness, and flavor. When cooking this cut, it is critical to maintaining a crisp, golden skin that is not scorched, as well as soft flesh. You can serve it either rare or medium rare.
Find below helpful cooking tips from our experts:
When cooking this cut, it is critical to maintain a crisp, golden skin that is not scorched, as well as soft flesh. It is available uncommon or moderately rare.
- With a knife, score the skin and set it skin side down on the grill pan for 7 to 9 minutes at medium heat, then flip it over for 4 to 5 minutes on the flesh side. Slice it into 1 cm thick medallions and bake for a few minutes (this type of preparation is ideal for receptions).
- Vacuum cook at a low temperature for two minutes at 85 oC, followed by three hours at 55-60 oC. In a hot oven, brown the skin (taking care not to burn it).
In general, this cut may be cooked similarly to duck magret, with the addition of a "stone-grilled" presentation.
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