Lamb trotters
Cleaned lamb feet with skin, tendons and bones, becoming gelatinous with long cooking. Edible yield varies.
What it offers and why to use it
Cleaned lamb feet with skin, tendons and bones, becoming gelatinous with long cooking. Edible yield varies. Simmer until the meat releases, remove all small bones and finish in sauce. Nutritional values estimate the edible portion.
Cleaned lamb feet with skin, tendons and bones, becoming gelatinous with long cooking. Edible yield varies.
From shopping to cooking
Choose
Buy thoroughly cleaned, butcher-split trotters and check whether they are raw or precooked.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and observe the use-by date. Thaw in the fridge.
Prepare
Simmer until the meat releases, remove all small bones and finish in sauce. Nutritional values estimate the edible portion.
How to make the most of it
Good pairings
Pairs with onions, vegetables, potatoes and herbs.
How to substitute it
Change cuts only when adjusting fat, edible yield and cooking time.
Recipes with lamb trotters
Braised lamb trotters with potatoes
A traditional stew of tender lamb trotters with potatoes, peppers and a hint of cumin.
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