On ICI Lorraine, the culinary team has put Easter in the spotlight with seasonal ideas, spring salads, and a classic family meal: lamb leg, its origins, cooking, and cutting.
The participants: – Jérôme Prod’homme hosts the show. – Philippe Laruelle, chef appointed by the maison de Buyer, shares cooking tips. – Mr. Édouard, butcher from Nancy’s central market, enlightens listeners on seasonal meats and products. – Thierry Millet, Best Craftsman of France, master of hotel service and table arts, gives serving and cutting advice. – Antoine Anclin, chef and owner of the Grand Sérieux in Nancy, completes the team.
Easter, a great celebration of family and indulgence: During Holy Week, the ICI Lorraine cooking show became a major spring event. Jérôme Prod’homme emphasized that Easter has become one of the family’s great moments of the year, almost on par with Christmas. People gather, reunite, and desire good food, even if Easter in our region does not always have the sunny postcard weather.
Around the table, the experts set the tone immediately. They discussed seasonal products, family meals, fresh salads, and of course, lamb, which is the star of Easter tables. Before that, the team took a tour of the vegetable garden with Catherine, a market gardener in Nancy, to feel the spring temperature.
The first spring salads awaken the plates: Even if the Sucrine lettuces were not quite ready, Catherine mentioned that other seasonal greens were already on the market stalls. Among them, Purslane, a small, crunchy, and tasty salad, is very pleasant to enjoy during this time of year. Arugula also made an appearance, perfect for creating simple, fresh, and flavorful dishes.
The exchange summed up this particular moment of spring where fresh salads are rediscovered. Products that may seem ordinary a few weeks later suddenly regain their charm after winter. The first harvests have a special taste.
Catherine also mentioned the arrival of the first small new turnips, before the famous Nancy turnips, reminding that spring is a season of joyful anticipation, where products arrive one after another, reinvigorating everyday cuisine.
This is what artisans butchers find enjoyable: being able to offer clients various lamb profiles based on the season and supply.
How to properly cut a lamb leg: Thierry Millet shed useful light on the lamb leg cutting. He reminded that a lamb leg consists of three main parts: the shank, top sirloin, and bottom sirloin. Ideally, when serving, each guest should be able to enjoy a bit of these different parts, as they do not have the same texture or taste.
In France, traditionally, the leg is cut parallel to the bone, along its length. Thierry Millet also pointed out that in the serving tradition, the whole piece is not cut at once. Slices are cut as needed to preserve the juice, heat, and meat quality.
Another practical piece of advice: ask the butcher to leave enough bone near the handle to use a proper leg holder handle. This accessory makes it easier to handle and cut the piece without burning yourself, ensuring a clean serving. A small technical detail that makes a big difference during service.
An episode that inspires hospitality: Between the first spring salads, new turnips, and the return of Easter leg, this show perfectly captured the spirit of the week. It mainly highlighted an essential thing: festive meals often succeed with simple, well-chosen products, well-served, and some professional advice.
As the long Easter weekend approaches, ICI Lorraine offered listeners everything they need to create a hearty, spring-like, and family-friendly table, with just the right amount of tradition and practical ideas for enjoyment.
Key Takeaways: – Easter remains a major family gathering of the year, and the leg of lamb is still the star piece. – The show also highlighted the first spring salads, Purslane, Rocket, and new turnips, refreshing plates after winter.
FAQ: Why do we eat lamb leg at Easter? The lamb leg is a great tradition of Easter meals. It is a convivial piece, meant to be shared at the table, which is perfect for family meals during the long Easter weekend.
How many people can a lamb leg feed? A lamb leg usually serves 5 to 10 people, depending on its size and preparation. A shortened leg is enough for a small table, while a whole leg serves a more family-style meal.
What are the major French lamb terroirs? Among the terroirs mentioned in the show are the Mérinos de l’Est in Lorraine, the salt meadows lamb from Mont-Saint-Michel, and the Sisteron lamb from Alpes-de-Haute-Provence. Each origin gives the meat a different taste and character.
How to properly cut a lamb leg? In France, the leg is traditionally cut parallel to the bone, lengthwise. Ideal serving involves cutting as needed to retain the meat’s juice and heat.
What salads can be found at the beginning of spring? At the start of spring, you can find Purslane, Rocket, and soon, Sucrine lettuces. These products are highly appreciated during this season for their freshness, crunchiness, and taste.
