Last Wednesday, 4th of March, in the restaurant El Sur, an exclusive presentation was done of the different types of lamb cuts for a group of chefs from the Arab Emirates.

To this end, a tasting menu was prepared that included the following lamb cuts: steak/ribs, shoulder, french rack and boneless loin.
During the dinner the differentiating features were presented of each product, the details about the process of each cut and its versatility in haute cuisine. For this we had the assistance of chef Javier Robles, an expert in cooking lamb meat.