Usage
Preparation: remove the lamb chumps from the freezer 24 hours before preparation and place them in the refrigerator to thaw. Remove the lamb dumplings from the refrigerator and packaging 1 hour before use and allow them to come to room temperature, covered. Pat the lamb dumplings dry with kitchen paper. Sprinkle the lamb chumps with pepper just before preparation. Frying pan: heat (olive) oil and fry the lamb chumps for 3-4 minutes on each side for a well-done result. Then complete the preparation of the lamb dumplings in the oven. Oven (180ᴼC): place the seared lamb chumps on a rack in the center of a preheated oven and bake for about 15 minutes for a well-done texture. After baking, let the lamb chumps rest for 10 minutes on a lukewarm plate covered with a tea towel before putting them in the oven. to cut. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Please note: heat the product thoroughly.
