{"id":21271,"date":"2019-12-02T17:10:21","date_gmt":"2019-12-02T17:10:21","guid":{"rendered":"https:\/\/horecamagazine.be\/lagneau-une-delicatesse\/"},"modified":"2019-12-02T17:10:25","modified_gmt":"2019-12-02T17:10:25","slug":"lagneau-une-delicatesse","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/lagneau-une-delicatesse\/","title":{"rendered":"L\u2019agneau : une d\u00e9licatesse"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_text _builder_version=\u00a0\u00bb3.22.5″]De tout temps, l\u2019agneau a fait figure d\u2019outsider. Peut-\u00eatre en raison de la connotation religieuse qui y est li\u00e9e. Il est vrai que l\u2019agneau joue un r\u00f4le dans bon nombre d\u2019\u00e9crits religieux. L\u2019Agneau Pascal ou l’agneau abattu \u00e0 l’occasion de la f\u00eate sacrificielle, par exemple. Mais pour nous, dans l\u2019horeca, l’agneau est avant tout une viande savoureuse.<\/strong>
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_text _builder_version=\u00a0\u00bb3.22.5″]Le mouton peut s\u2019appeler agneau tant qu\u2019il n\u2019a pas atteint sa premi\u00e8re ann\u00e9e. La viande la plus raffin\u00e9e est celle d\u2019un agneau n\u00e9 au printemps et qui a profit\u00e9 de l\u2019air frais et des herbes printani\u00e8res. Certains, en revanche, optent plut\u00f4t pour la viande presque blanche de l\u2019agneau de lait, qui n\u2019a \u00e9t\u00e9 nourri qu\u2019au lait maternel, alors que d\u2019autres trouvent que celle-ci manque de go\u00fbt.<\/p>\n

Bien s\u00fbr, il y a agneau et agneau. L’agneau de lait et la viande d’agneaux tr\u00e8s jeunes sont tr\u00e8s appr\u00e9ci\u00e9s dans la haute gastronomie. Bien s\u00fbr, disponibilit\u00e9 limit\u00e9e et tr\u00e8s ch\u00e8re. La viande des agneaux communs, dont le poids peut varier en fonction de la race, est plus accessible.<\/p>\n

Une viande d\u2019inspiration<\/h2>\n

On rencontre la viande d\u2019agneau dans toutes les cuisines du monde. Dans la cuisine traditionnelle fran\u00e7aise, bien s\u00fbr, mais \u00e9galement dans la cuisine anglaise, pensez ici \u00e0 l\u2019agneau \u00e0 la menthe ou \u00e0 la traditionnelle mutton pie. En Espagne, Italie, Gr\u00e8ce, dans les Balkans, en Turquie\u2026, vous trouverez d\u2019innombrables plats \u00e0 base d\u2019agneau, tout comme en Afrique du Nord (Tajine, Couscous), en Tha\u00eflande et m\u00eame en Chine. Chacun de ces pays a ses saveurs, ses \u00e9pices et ses m\u00e9thodes de pr\u00e9paration propres, on peut donc en conclure que l\u2019agneau est partout chez lui.<\/p>\n

L\u2019agneau s\u2019harmonise \u00e0 merveille avec les \u00e9pices m\u00e9diterran\u00e9ennes telles que l\u2019ail, le laurier, le thym et l\u2019origan. Mais \u00e9galement, dans la cuisine marocaine et orientale notamment, avec des fruits secs\u00a0: prunes, figues et raisins secs. De m\u00eame, les amandes, les noix et le miel se sentent \u00e9galement \u00e0 l’aise avec l’agneau. Les accents chauds et \u00e9pic\u00e9s s\u2019accordent le mieux avec l\u2019agneau. Les combinaisons avec des fruits plus acides ou exotiques tels que l’ananas, la mangue, etc., procurent des r\u00e9sultats moins probants.<\/p>\n

Et il existe bien plus que le filet d\u2019agneau. Aujourd\u2019hui, de nombreux restaurants servent de l\u2019agneau dans de multiples pr\u00e9parations, un mignon par exemple combin\u00e9 \u00e0 un mini hamburger d’agneau et des petites c\u00f4tes laqu\u00e9es. Dans les restaurants nord-africains, les merguez \u00e0 base d’agneau sont tr\u00e8s appr\u00e9ci\u00e9es. \u00c0 partir de carcasses d’agneau et de parures, vous pouvez pr\u00e9parer un mayiritsa, une soupe grecque typique servie principalement aux alentours de P\u00e2ques.[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/12\/lam1.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/12\/lam2.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/12\/shutterstock_592291877.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/12\/lam3.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/12\/lam5.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5″][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_text _builder_version=\u00a0\u00bb3.22.5″]<\/p>\n

La viande d\u2019agneau et ses lettres de noblesse<\/h2>\n

Les races sp\u00e9ciales sont principalement les vari\u00e9t\u00e9s d’agneaux espagnols et fran\u00e7ais b\u00e9n\u00e9ficiant d\u2019un statut IGP, tels que l’agneau de Sisteron ou celui du Limousin. En Espagne, la tradition des moutons et des agneaux est peut-\u00eatre encore plus enracin\u00e9e. Et en parlant de tradition: chaque ann\u00e9e, la Transhumancia, le dimanche le plus proche du 20 novembre, est une tradition s\u00e9culaire durant laquelle des milliers de moutons et d’agneaux sillonnent les rues de Madrid. Cela en m\u00e9moire du fait qu\u2019au XVI\u00e8me si\u00e8cle, cette ville n\u2019\u00e9tait encore qu\u2019un simple village de bergers. L\u2019Espagne est donc particuli\u00e8rement fi\u00e8re de sa viande d\u2019agneau avec ses labels IGP d\u2019Extramadura, La Mancha, Navarre, Castille y Le\u00f3n …<\/p>\n

Tous les agneaux IGP doivent satisfaire \u00e0 des crit\u00e8res stricts relatifs au p\u00e9digr\u00e9e, \u00e0 la nutrition, aux soins, au bien-\u00eatre des animaux, etc. On peut donc supposer qu\u2019ils sont qualitativement bien sup\u00e9rieurs \u00e0 la viande d\u2019agneau ordinaire. D\u2019ailleurs, la Belgique aussi poss\u00e8de son label depuis 1992\u00a0: la Pastorale. Ce label garantit une qualit\u00e9 sup\u00e9rieure \u00e0 la normale. Toutefois, les crit\u00e8res sont moins stricts que pour une IGP.<\/p>\n

De notre propre terroir : le circuit court<\/h2>\n

La Grande-Bretagne, l’Irlande, l’Europe m\u00e9ridionale et centrale, l’Australie et la Nouvelle-Z\u00e9lande sont d\u2019importants acteurs pour notre march\u00e9. Mais l’agneau est \u00e9galement de plus en plus produit dans nos r\u00e9gions. Parce que le prix est devenu int\u00e9ressant pour les agriculteurs, bien s\u00fbr. Mais aussi parce que les moutons sont de plus en plus utilis\u00e9s pour des projets de p\u00e2turage dans les r\u00e9serves naturelles.<\/p>\n

C\u2019est ainsi qu\u2019en Allemagne, nous avons trouv\u00e9 l\u2019agneau d\u2019herbes de Vogelberger dans la plus grande r\u00e9gion de volcans contigus d\u2019Europe centrale. Les machines ne peuvent \u00eatre d\u00e9ploy\u00e9es dans cette r\u00e9gion et la v\u00e9g\u00e9tation y est compos\u00e9e de plus de 200 herbes diff\u00e9rentes en raison du sous-sol volcanique. Les moutons et les agneaux de Merinoras y sont utilis\u00e9s comme tondeuses \u00e0 gazon organiques. La viande a un go\u00fbt tr\u00e8s particulier : \u00e0 la fois laiteuse et \u00e9pic\u00e9e. Cette viande est \u00e9galement disponible en Belgique.<\/p>\n

Eleveurs de mouton et magasin de ferme<\/h2>\n

La production locale est in. Le probl\u00e8me dans la relation entre l\u2019horeca et les \u00e9leveurs de moutons locaux est que l\u2019horeca ne veut g\u00e9n\u00e9ralement que les meilleures pi\u00e8ces, et donc, les producteurs se retrouvent avec le reste. Certains agriculteurs r\u00e9solvent ce probl\u00e8me en ouvrant leur propre magasin dans lequel les morceaux moins convoit\u00e9s par l\u2019horeca sont \u00e9galement vendus. Mais en fait, l\u2019horeca devrait aussi apprendre \u00e0 travailler avec les autres parties de l\u2019agneau. A l\u2019instar du chef de haut vol autrichien Heinz Reitbauer du restaurant Steirereck (2 \u00e9toiles Michelin) \u00e0 Vienne, o\u00f9 nous avons d\u00e9gust\u00e9 une \u00e9paule d\u2019agneau inoubliable, cuite dans du yaourt agr\u00e9ment\u00e9 d\u2019argousier et de racines de cerfeuil. Les amis, lancez-vous donc\u00a0!<\/p>\n

Afin de pouvoir fournir une excellente viande d’agneau aux restaurants tout au long de l’ann\u00e9e, on utilise diverses races. C\u2019est la cas au Sint Annahof \u00e0 Lummen, du producteur Guido Steegmans, o\u00f9 l\u2019Hampshire Down, le Texel et le Swifters dominent. Les brebis de cette derni\u00e8re race peuvent \u00eatre couvertes t\u00f4t ou tard dans l\u2019ann\u00e9e, garantissant ainsi une disponibilit\u00e9 presque permanente. La viande du Sint Annahof porte le label Pastoral et est servie dans divers restaurants gastronomiques et dans les boucheries de qualit\u00e9 de la r\u00e9gion.
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De tout temps, l\u2019agneau a fait figure d\u2019outsider. Peut-\u00eatre en raison de la connotation religieuse qui y est li\u00e9e. Il est vrai que l\u2019agneau joue un r\u00f4le dans bon nombre d\u2019\u00e9crits religieux. L\u2019Agneau Pascal ou l’agneau abattu \u00e0 l’occasion de la f\u00eate sacrificielle, par exemple. Mais pour nous, dans l\u2019horeca, l’agneau est avant tout une […]<\/p>\n","protected":false},"author":5,"featured_media":21117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42],"tags":[],"class_list":["post-21271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nL\u2019agneau : une d\u00e9licatesse | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | L\u2019agneau : une d\u00e9licatesse\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/lagneau-une-delicatesse\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019agneau : une d\u00e9licatesse | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | L\u2019agneau : une d\u00e9licatesse\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/lagneau-une-delicatesse\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-02T17:10:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-02T17:10:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/11\/shutterstock_742888096.jpg\" \/>\n\t<meta property=\"og:image:width\" 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