A successful preparation of pre-salted lamb with Chef Sébastien Porquet

Salt-meadow lamb has a very recognizable taste, due to being farmed between land and sea, it may be juicy on the plate, but it still needs to be cooked successfully. Chef Sébastien Porquet presents his recipe for successful salt-meadow lamb.

Salt meadow lamb from the Bay of Somme, raised between land and sea, is a designation of controlled origin (AOC). The lambs are raised according to the pastoral tradition in the Bay of Somme, in “molières” on periodically flooded meadows. This feature gives it the characteristic taste, tenderness and fine grain of the meat. Its diet, including glasswort, gives the meat a high salinity and iodine content.

Chef Sébastien Porquet left Saint-Valery-sur-Somme in Aucourt, inland but far from the sea, and both on the plates of his new restaurant, Saltimbanque. The terroir and the coast are rich in delicious products, which the chef makes even tastier. Almost everything in his establishment comes from the region, from the Picardy cherries on the menu to the blacksmith’s measurements to the knives. And of course, Picard is on a plate. The chef is proud to work with over 150 producers of vegetables, meats, seafood and Picard’s fine wines. In the kitchen, the chef does as he pleases and the menu is a constant surprise. It varies depending on the products available, the team and the mood of the chef.

Thus, in this recipe there are garden plants, glasswort and other halophilic plants from the board, pig’s ears, pompons, aster…. Low field potatoes and salt meadow lamb.

Picard’s chef gives you tips on how to cook salt meadow lamb to perfection.

You will find the recipe and acquaintance in our show * Succulent !Broadcast on Saturdays at 11:25 on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.

Salt meadow lamb is cooked in two stages. We start by browning the meat well on all sides before putting it in the oven for a few minutes to get that melting texture.

in details:

1. Place the meat on the plancha.

2. Season the meat with sea salt.

3. Fry the meat from all sides.

4. Finish cooking in the oven.

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