Lamb
Le Kadei
One co-operative, lamb all year round. Ours get more time than the trade gives them.
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Kadei: Brussels slang for the youngest.
The youngest of the house. Organic lamb from one co-operative around Virton, in the Gaume, slaughtered there too. Ewes lamb once a year: our lambs grow with the calendar and pick up extra months at pasture. Marbling, and a flavour that stays mild. Year-round.
Where it comes from
Certified organic, from one co-operative of farmers around Virton, in the Gaume. Ewes and lambs on pasture whenever the weather allows, on grass and forage. Slaughtered at Virton, a certified organic abattoir. Most of the co-operative's lambs are lean. A Kadei is chosen by hand, on the hook: one of the few with a proper cover of fat.
The whole animal
A lamb is small, and there isn't much of each cut. We sell the leg, the rack, the shoulder, and also the neck and the ribs. Tell us what you are cooking and we cut for it; the trim becomes köfte and merguez. Ewes lamb once a year, so the lambs grow with the calendar. Young in spring, close to a year old by the end. There is lamb the whole year through.
What makes it special
The co-operative raises the lamb. The ageing is ours. Most lamb is sold within days of slaughter; ours hangs, whole, a week or two. The hanging deepens the taste and takes away the sheepy edge people fear in lamb. Spring lamb is quiet and tender; an autumn lamb has eaten a summer of Gaume grass and tastes of it. Ask which month the lamb is in.