* Lamb is one of the best products from the Dutch green pastures. The lambs enjoy a wide variety of grass, plants and herbs every day. Lamb has its own characteristic taste. * After baking, wrap the lamb leg slice in aluminum foil and let it rest for a while before serving. Heat thoroughly * Lamb leg slice preparation. Frying pan/grill pan: heat liquid margarine and/or (olive) oil and fry the lamb leg slice on both sides at a high temperature for 3-4 minutes per side. Turning regularly. Sprinkle with pepper. * Do not pierce the lamb leg slice with a fork, so that it remains tender and juicy. Vacuum packed to optimally preserve tenderness, meat flavors and juices