{"id":27543,"date":"2020-11-16T10:56:56","date_gmt":"2020-11-16T10:56:56","guid":{"rendered":"https:\/\/horecamagazine.be\/un-bel-avenir-pour-lagneau\/"},"modified":"2020-11-16T10:58:02","modified_gmt":"2020-11-16T10:58:02","slug":"un-bel-avenir-pour-lagneau","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/un-bel-avenir-pour-lagneau\/","title":{"rendered":"Un bel avenir pour l\u2019agneau"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Dans la cuisine d\u2019aujourd\u2019hui \u2013 que ce soit \u00e0 la maison ou au restaurant &#8211; l\u2019agneau peut \u00eatre qualifi\u00e9 d\u2019\u00e9tonnamment polyvalent. Son go\u00fbt authentique, mais \u00e9galement les nouvelles tendances culinaires et l\u2019aura de qualit\u00e9 qui l\u2019entoure garantissent un avenir prometteur aux gigots, couronnes et hach\u00e9\u00a0d\u2019agneau.<\/span><\/strong><\/p>\n<p class=\"p2\"><span class=\"s2\">L\u2019agneau est relativement nouveau dans nos cuisines. En fait, l\u2019agneau a toujours fait partie de la cuisine belge, mais jusqu\u2019\u00e0 r\u00e9cemment, il n\u2019\u00e9tait pas appr\u00e9ci\u00e9 \u00e0 sa juste valeur, sauf bien s\u00fbr par les connaisseurs. Dans nos r\u00e9gions, les moutons \u00e9taient principalement \u00e9lev\u00e9s pour leur laine. Mais ne sous-estimez pas le r\u00f4le culinaire de l\u2019agneau\u00a0! Viande relativement maigre, elle contient en outre des prot\u00e9ines de haute qualit\u00e9, ce qui en fait un excellent composant d\u2019une alimentation \u00e9quilibr\u00e9e.<\/span><\/p>\n<h4 class=\"p3\"><span class=\"s3\"><b>Europe du nord et du sud<\/b><\/span><\/h4>\n<p class=\"p2\">L\u2019agneau et le mouton sont principalement consomm\u00e9s dans le nord de l\u2019Europe et dans les iles britanniques (en particulier l\u2019Ecosse et le Pays de Galles) ainsi que dans les pays entourant la M\u00e9diterran\u00e9e, y compris les pays du Moyen-Orient et d\u2019Afrique du Nord. Depuis quelques ann\u00e9es, les cuisines Nord-europ\u00e9ennes et m\u00e9diterran\u00e9ennes gagnent en popularit\u00e9 dans notre pays et l\u2019attention port\u00e9e \u00e0 cette viande d\u2019agneau polyvalente s\u2019est ainsi d\u00e9velopp\u00e9e, tant \u00e0 la maison que dans l\u2019horeca.<\/p>\n<p class=\"p2\">Nous constatons \u00e9galement que la popularit\u00e9 croissante de la fili\u00e8re courte, avec les magasins de ferme et les march\u00e9s de producteurs, profite \u00e0 la popularit\u00e9 de l\u2019agneau. Cette fili\u00e8re courte fait \u00e9galement partie du mouvement \u2018moins de viande, mais de meilleure qualit\u00e9\u2019. Il est vrai que la consommation de viande est en baisse depuis un certain temps d\u00e9j\u00e0. Ann\u00e9e apr\u00e8s ann\u00e9e, on constate un l\u00e9ger d\u00e9clin, ce qui est indubitablement li\u00e9 aux risques sanitaires ou aux cons\u00e9quences environnementales dues \u00e0 une consommation et une production excessives de viande. Frappant est le fait que les familles qui remplacent r\u00e9guli\u00e8rement la viande par exemple par des substituts de l\u00e9gumes, optent souvent pour des produits \u2018meilleurs et plus chers\u2019 lorsqu\u2019ils ach\u00e8tent de la viande. Et c\u2019est alors que les forces intrins\u00e8ques de l\u2019agneau apparaissent.<\/p>\n<h4 class=\"p3\"><b>Agnelet, agneau de printemps et agneau de\u00a0lait<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">L\u2019agneau est d\u00e9fini comme une viande de mouton provenant d\u2019animaux qui n\u2019ont g\u00e9n\u00e9ralement pas plus d\u2019un an. Apr\u00e8s ce cap d\u2019un an, la viande devient un peu moins tendre et un peu plus grasse. Logique donc que les consommateurs pr\u00e9f\u00e8rent la viande d\u2019agneau \u00e0 celle du mouton (qui en revanche est encore toujours parfaite pour les ragouts par exemple). Pour la viande d\u2019agneau on op\u00e8re encore une distinction entre diff\u00e9rents types\u00a0: l\u2019agnelet qui a moins de 60 jours, l\u2019agneau de lait, un agneau non sevr\u00e9 \u00e2g\u00e9 de quatre \u00e0 six semaines, et l\u2019agneau de printemps, un agneau nourri au lait, de trois \u00e0 cinq mois, n\u00e9 \u00e0 la fin de l\u2019hiver ou au d\u00e9but du printemps. L\u2019agneau de lait est tr\u00e8s appr\u00e9ci\u00e9 en Gr\u00e8ce, o\u00f9 cette viande est souvent tourn\u00e9e \u00e0 la broche. Sans oublier l\u2019agneau des marais salants (ou agneau pr\u00e9-sal\u00e9), qui a un go\u00fbt sp\u00e9cifique en raison de sa proximit\u00e9 avec la mer.<\/span><\/p>\n<h4 class=\"p3\"><span class=\"s3\"><b>Qualit\u00e9<\/b><\/span><\/h4>\n<p class=\"p2\">Des agneaux et des moutons qui broutent dans le pr\u00e9\u00a0: un spectacle familier. Les animaux se r\u00e9galent d\u2019herbe et d\u2019herbes aromatiques savoureuses et fra\u00eeches, en plein air. Ce n\u2019est pas sans importance. Des \u00e9tudes ont d\u00e9montr\u00e9 que les animaux se nourrissant d\u2019herbe tendre et d\u2019herbes aromatiques fraiches, produisent une viande plus savoureuse. Cette viande contient en outre une plus grande valeur nutritive, pensez ici \u00e0 davantage d\u2019Omega 3, plus de vitamine E et de vitamine A.<\/p>\n<p class=\"p2\">Le mode d\u2019\u00e9levage des agneaux d\u00e9termine en partie la qualit\u00e9 de la viande qui se retrouvera dans notre assiette. Et pour souligner cette qualit\u00e9 (et la pr\u00e9server \u00e0 long terme), il existe diff\u00e9rents labels de qualit\u00e9, avec ou sans garantie d\u2019origine en plus des caract\u00e9ristiques de qualit\u00e9 pure. Le savoir-faire des \u00e9leveurs ovins et l\u2019attention qu\u2019ils portent \u00e0 la vie et au bien-\u00eatre de leurs animaux, aux p\u00e2turages, au climat, \u00e0 l\u2019alimentation, \u00e0 l\u2019utilisation \u00e9ventuelle de produits v\u00e9t\u00e9rinaires sont contr\u00f4l\u00e9s par des organismes de certification des marques de qualit\u00e9 qui scrutent tout avec soin avant d\u2019accorder une reconnaissance sp\u00e9cifique. Les labels pr\u00e9sentant des caract\u00e9ristiques de qualit\u00e9 et\/ou d\u2019origine sont une garantie suppl\u00e9mentaire pour le consommateur qu\u2019il s\u2019agit d\u2019une viande d\u2019agneau d\u2019origine et de qualit\u00e9 irr\u00e9prochables.<\/p>\n<p class=\"p2\">Une viande d\u2019agneau produite naturellement est la meilleure garantie pour des coupes qui peuvent \u00eatre stock\u00e9es sans probl\u00e8me et pour une pr\u00e9paration facile. Les agneaux \u00e9lev\u00e9s dans le respect du bien-\u00eatre animal ont naturellement une excellente valeur de pH, ce qui favorise la bonne conservation. La qualit\u00e9 de l\u2019alimentation, qui, comme mentionn\u00e9, est principalement constitu\u00e9e d\u2019herbe naturelle, se porte garante du go\u00fbt et de la qualit\u00e9 uniques de l\u2019agneau.<\/p>\n<h4 class=\"p3\"><span class=\"s3\"><b>Bon et sain<\/b><\/span><\/h4>\n<p class=\"p2\">L\u2019exc\u00e8s est nocif, mais l\u2019agneau constitue un excellent \u00e9l\u00e9ment pour une alimentation saine et \u00e9quilibr\u00e9e. Vitamines (notamment B2, B3 et B12), prot\u00e9ines de qualit\u00e9, sodium, fer, zinc, potassium et calcium\u00a0: l\u2019agneau a tout pour lui\u00a0! D\u2019ailleurs, saviez-vous que l\u2019agneau bien pr\u00e9par\u00e9 a des propri\u00e9t\u00e9s antioxydantes\u00a0?<\/p>\n<p class=\"p2\">Quant \u00e0 sa saveur, elle ne fait aucun doute. Pour un usage quotidien ou pour une occasion festive, l\u2019agneau est \u00e9tonnamment polyvalent. Gigot d\u2019agneau, filet d\u2019agneau, c\u00f4telette d\u2019agneau, rago\u00fbt d\u2019agneau, couronne d\u2019agneau ou hach\u00e9 d\u2019agneau conviennent \u00e0 diff\u00e9rents usages\u00a0: il y en a pour tous les go\u00fbts. De nombreux plats peuvent \u00eatre pr\u00e9par\u00e9s avec diff\u00e9rents morceaux d\u2019agneau. En toute simplicit\u00e9 ou pour un repas de f\u00eate, ils sont toujours savoureux. Cuit sur le feu, r\u00f4ti au four, grill\u00e9 dans une po\u00eale ou sur le barbecue ou pr\u00e9par\u00e9 en un rago\u00fbt convivial, l\u2019agneau offre des possibilit\u00e9s \u00e0 l\u2019infini. Et n\u2019h\u00e9sitez pas \u00e0 le pr\u00e9parer en tajine.<\/p>\n<p class=\"p2\">Pour agr\u00e9menter l\u2019agneau, l\u2019ail et les herbes comme le romarin, l\u2019origan, la menthe, la sauge, le thym, la marjolaine, le curry et la coriandre sont ses meilleurs alli\u00e9s. Aujourd\u2019hui, l\u2019agneau frais est disponible toute l\u2019ann\u00e9e, mais les connaisseurs attendent le printemps et le mois de janvier avec impatience, c\u2019est alors qu\u2019il est au mieux de sa forme. Et si vous voulez ou pouvez passer suffisamment de temps dans la cuisine, sachez que l\u2019agneau pr\u00e9f\u00e8re cuire tr\u00e8s lentement et \u00e0 basse temp\u00e9rature. C\u2019est meilleur pour le go\u00fbt et pour la sant\u00e9\u00a0!<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime;]<\/p>\n<p style=\"text-align: right;\"><em>Texte : WDM<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-11.41.29-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 11.41.29&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-11.41.15-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 11.41.15&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-11.41.08.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 11.41.08&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-11.40.51.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 11.40.51&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-11.45.14.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 11.45.14&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/11\/Schermafbeelding-2020-11-16-om-11.51.47.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2020-11-16 om 11.51.47&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_5,3_5,1_5&Prime; use_custom_gutter=\u00a0\u00bbon\u00a0\u00bb gutter_width=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.3&Prime; background_color=\u00a0\u00bbrgba(0,0,0,0.11)\u00a0\u00bb custom_margin=\u00a0\u00bb40px|auto||auto||\u00a0\u00bb custom_padding=\u00a0\u00bb||0px|||\u00a0\u00bb saved_tabs=\u00a0\u00bball\u00a0\u00bb global_module=\u00a0\u00bb24330&Prime;][et_pb_column type=\u00a0\u00bb1_5&Prime; _builder_version=\u00a0\u00bb4.4.3&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/05\/newsletter-icon2-01.png\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.3&Prime; width=\u00a0\u00bb110px\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb custom_padding=\u00a0\u00bb30px||30px||true|false\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.4.3&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.3&Prime; text_font_size=\u00a0\u00bb15px\u00a0\u00bb custom_padding=\u00a0\u00bb|0px||||\u00a0\u00bb]<\/p>\n<h5><span style=\"color: #3e5062;\"><strong>Inscrivez vous \u00e0 notre newsletter<\/strong><\/span><\/h5>\n<p><span>Pour \u00eatre tenu au courant des nouveaut\u00e9s du secteur,<\/span><br \/><span>inscrivez-vous ci-dessous :<\/span><\/p>\n<p>[\/et_pb_text][et_pb_code _builder_version=\u00a0\u00bb4.4.7&Prime; 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_builder_version=\u00a0\u00bb4.4.3&Prime;][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans la cuisine d\u2019aujourd\u2019hui \u2013 que ce soit \u00e0 la maison ou au restaurant &#8211; l\u2019agneau peut \u00eatre qualifi\u00e9 d\u2019\u00e9tonnamment polyvalent. Son go\u00fbt authentique, mais \u00e9galement les nouvelles tendances culinaires et l\u2019aura de qualit\u00e9 qui l\u2019entoure garantissent un avenir prometteur aux gigots, couronnes et hach\u00e9\u00a0d\u2019agneau. L\u2019agneau est relativement nouveau dans nos cuisines. En fait, l\u2019agneau [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":27527,"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":[42,77],"tags":[],"class_list":["post-27543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Un bel avenir pour l\u2019agneau | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Un bel avenir pour l\u2019agneau\" \/>\n<meta name=\"robots\" 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