(€38.00 Circa 1-1,2 KG)
The Sicilian Lamb Leg Roast Larded and Stuffed with Mint is an ideal preparation to present for an important dinner with your family or friends. The leg of lamb, once boned, is stuffed with bacon and herbs, including garlic and mint, then rolled and tied with a special roasting net. It will arrive in your home ready to be cooked. All you have to do is put it in the oven for about 40 minutes, garnish with a sauce or demi glace, portion... and voila, dinner is served! Try it to believe.
Sicilian Suckling Lamb is born from sheep of native Sicilian breeds in an area between the...
(€7.00 250 gr)
Roast shoulder of lamb Sicilian lamb larded and stuffed with mint is an ideal preparation to...
(€18.00 1,2-1,4 KG)
Complex, tannic and full-bodied, it is a rich and generous wine, a true expression of this...
Prized, sumptuous and elegant, this international grape variety finds the perfect habitat in...
With Stigliole Paesane it's an instant party. They are a "must" for your outdoor barbecues in...
(€1.20 1)
The Sicilian Castrated Lamb is a traditional product of Sicilian sheep farming. The lambs born...
(€4.95 250 gr)
Sicilian Suckling Lamb is born from sheep of native Sicilian breeds in an area between the...
(€7.00 250 gr)
The whole Leg of Lamb is one of the most prized cuts of this noble Sicilian animal. It...
The Sicilian shoulder of lamb is one of the most prized cuts of this noble animal typical of...
Roast shoulder of lamb Sicilian lamb larded and stuffed with mint is an ideal preparation to...
(€18.00 1,2-1,4 KG)
The Sicilian Lamb Leg Roast Larded and Stuffed with Mint is an ideal preparation to present for an important dinner with your family or friends. The leg of lamb, once boned, is stuffed with bacon and herbs, including garlic and mint, then rolled and tied with a special roasting net. It will arrive in your home ready to be cooked. All you have to do is put it in the oven for about 40 minutes, garnish with a sauce or demi glace, portion... and voila, dinner is served! Try it to believe.
