蒙古法式羊仔架(6支骨)(約500克)
蒙古法式羊仔架(6支骨)(約500克)
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- 蒙古大草原天然放牧：源自廣袤無污染的蒙古優質牧場，羊隻在純淨環境下以天然牧草餵飼，生長週期自然。高品質的生長環境令羊肉質地格外細嫩，且帶有淡淡的清香，絕無一般羊肉的強烈羶味。
- 法式精細裁切 (French Trim)：由專業職人進行法式修整，將肋骨尖端的肉與膜精確剔除，露出潔白骨柄。不僅視覺上極具高級感，更方便拿取食用，是高級西餐廳製作「烤羊排」的指定規格。
- 黃金比例、肉質多汁：精選羊隻最精華的肋脊部位，6支骨連著厚實的眼肉，肥瘦分佈均勻。烹調後，外層油脂焦香四溢，內裡肉質保持粉嫩多汁，口感纖維細緻，軟腍程度近乎入口即化。
- 營養豐富滋補首選：羊肉含有豐富的蛋白質、維生素 B12 及鐵質，具有暖身補血、溫中健脾的食療功效，是四季皆宜的天然滋補佳品。
- 香草烤羊仔架（強烈推薦）：在羊架表面抹上蒜蓉、迷迭香、黑椒及橄欖油醃製。燒熱平底鍋將表面封煎鎖汁，放入預熱至 200°C 的焗爐烤約 15-18 分鐘。靜置 5 分鐘後沿骨縫切開，呈現迷人的粉紅色澤，口感最為鮮美。
- 法式香煎羊排：將羊架切成單支骨，放入平底鍋以中火生煎，每面約 3 分鐘。利用羊架本身的油脂煎至兩面金黃微焦，簡單撒上岩鹽調味，最能品嚐到蒙古羊肉的原始甘甜。
- 氣炸懶人料理：設定 190°C 氣炸約 12-15 分鐘，中途翻面。法式裁切令油脂分佈更易受熱，氣炸後外皮酥香，內裡依然保持澎湃肉汁。
- 薄荷醬與法式芥末：享用羊仔架時，必備「英式薄荷醬」或「法式芥末籽醬」。薄荷的清爽能瞬間中和油脂感，而芥末的微酸辛辣則能進一步提昇羊肉的鮮甜層次。
- 「醒肉」靜置法：烤焗完成後，請務必將羊架取出靜置 5-10 分鐘才切開。這樣能讓肉汁重新回流分佈，確保每一口肉都飽滿多汁，不會因即時切開而流失精華。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
Direct Supply of Curated Hong Kong Ingredients | G2 Professional Supplier Guide
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SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
