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 Magret is from the boneless loin. It is called Magret because it looks very much like duck magret.
The secret of enjoying magret is for the skin to be golden brown but never burnt. The high degree of marbling, tenderness and taste of this meat makes it the “queen” of the Agnei Ibérico range of products.
HOW TO PREPARE IT
When cooking this cut it is important to make sure that the skin is crisp and golden without being burnt and that the meat is tender. It can be served rare or medium rare.
• Score the skin with a knife and place it skin side down on the grill pan for 7 to 9 minutes at a medium heat and then turn it on to the meat side for 4 to 5 minutes. Slice it into 1 cm thick medallions and give it a short time in the oven (this type of preparation is ideal for receptions).
• Vacuum cook at a low temperature: 85 ºC for 2 minutes and then 3 hours at 55-60 ºC. Brown the skin in a hot oven (taking care not to burn it).
In general, this cut can be prepared in the same way as duck magret, with the option of presenting it “stone-grilled”.