carres d' agneau is the correct term for wrack of lamb as said earlier
what about going in with a picture of the lamb...and the parts named...and just asking for how you get that bit of the lamb...they must sell it...but as suggested, probably attached to the shoulder...frustrations with food are something I didnt envisage...but I cant seem to get smoked cods roe....soft herring and cods roe... belly pork without bones...and various other bits..including the oriental ingredients I used to get hold of easily in the UK. We live in the Dordogne..but have a flat in the Languedoc....the Dordogne seems to lack a lot of things we could easily get in Perpignan...oh dear....taken to driving to the UK twice a year year...just so we can drive back with a very full car...!
Lamb fillet comfrom the same place on the animal as a beef fillet on the inner side of the saddle(lamb) sirloin (beef) even in the uk it is extremly expensive as there are only 2 1 each side and they are small.Best option if you can find is either the best end or buy a whole saddle and just use the eye of the meat,but again in this day and age unless you are cooking for royalty or a michelin star very wasteful and costly.
@Chrissie Don't they refer to the way that you prepare a rack of lamb as "French trimming" ? That would suggest the cut does exist. I'd find a picture of what you want using Google Image, print it off and show your butcher.
Can't change butcher... the three closest [I'm in very rural France] are all owned by the same family!
Thanks for the info, Jane. My Sabatier boning knife and I might give that a go.
Fillet of lamb comes from the edge of the shoulder and ia few years ago it was nearly always sold as part of the shoulder.
If you have a decent butcher you should be able to buy it on the shoulder and ask for it to be cut off, or do it yourself, it isn't difficult, as long as you have a good long sharp knife.
Thanks Terry!
I was watching one of Jamie Oliver's '30 minute meals' on YouTube and the Moroccan-inspired racks of lamb he cooked had me drooling! I can now go and quiz my butcher...
p.s. There are any number of French recipes for filet d'agneau so puzzled why you can't find any. Change your butcher!
I think you'll find it's "carré d'agneau".
Having failed dismally at finding lamb fillet I'm now wondering if it's possible to buy rack of lamb in France? Anybody know what the French name for the cut is? Thanks.
Hello, I am travelling chef, often working privately for families in France. I found out last night that a spring/summer contract has fallen thru and I'm now available for work. I specialise in fresh local seasonal food with a lean towards healthy cuisine, altho' I can cook anything.
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Alison
After the recent sucsess of steak and kidney pudding here is another idea some of you might like to have a bash at.STEAMED GAME PUDDING.
Ingredients. 450gm lean game meat(any type of game mix will do)
225gm boned and large diced chicken thigh,2 tbsp plain flour,1 med.sliced onion,1 clove crushed garlic,4 juniper berries,1tbsp chopped parsley,1 bay leaf,125 ml claret,1 tsp worcester sauce,good reduced chicken stock,enough to just fill and cover the meat..
METHOD.
Butter a 1 ltr pudding basin you can if you wish line it with baking parchment.for the suet pastry you will need 350 gm of self raising flour,1/4 tsp tumeric,175gm suet,seasoning,if you wish you can also add 1 tsp of baking powder it makes the pudding slightly more fluffy.Mix the dry ingredients together then add water to make a smooth elastic dough,water content varies according to flour strenght so add slowly and mix.Take 3/4 of the pastry and line your basin.Now in a bowl mix all your other dry ingedients together (not the stock or wine) plus some seasoning making sure the meat is coated in the flour.Be careful not to break up the bayleaf.Put these ingredients in to your lined basin and pour over the red wine then top up with chicken stock.Moisten the top edge of your pastry with water and roll out the remaining paste to form a lid, cover your pud making sure edges are well sealed.Cover top with baking parchment(this to me is a must as tin foil often reacts with any salt and you can end up with foil sticking to your lid) now cover top of basin with 2 layers of tin foil and tie it on making sure no water/vapour can get at your pudding.Steam or cook in a simmering pot of water for at least 3 hours.Dont forget to check that your water has not boiled away.Remove bain from steamer and let stand for 10 minutes, remove foil and paper turn out onto a plate.....Yummy serve with some sauteed curly kale or what ever you fancy...good luck
Gillian, if you put in hanging and drawing of game into your search engine, you will find all the information you need.
Can anyone please help! I have just been given a brace of partridges feathers, guts and all - how do I go about dealing with them. They are currently "hanging" in the garage but I am going to have to face preparing them before they sart to more than a little gamey!
I just used the cheap bourgignon beef. I'll have to ask C what the other two dishes are!
Oh, and if the steak and kidney pud was in the top three... what were the other two? One needs to know... and have recipes!! :)
Looks yummy, James... although I prefer a pie to a pud! ;)
What cut of meat did you use? I still get flummoxed by the difference between French and English cuts and never seem to have my 'meat maps' with me when they're needed!
as you can imagine it takes a lot longer to cook but it is the classic way to do it. not used too much now except in top class places like old gentlemans clubs,you mix all your meat with the what ever you wish to put in it like onions,herbs, mushrooms etc a small amount of stock some seasoning then build as normal tie up and steam,,luvly grub
It was gorgeous Sarah, Catharine said it was in the top three things I've ever made!
I cooked it first, didn't know that, I'll try it like that next time.