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I never ever eeeeever thought one could make red meat taste like the most tender sous vide-like chicken breast but boy Le Bistrot Du Sommelier proved me wrong with this. Stewed with some stock, rosemary sprigs, over a bed of fragrant tasty peas, each slice of lamb was cooked perfectly. Juicy, moist, tender, tearing with the slightest tug of my fork...honestly I’m quite lost for words you have to try it to get what I mean.

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