Lamb in Mauritius: Exceptional Leg, Rack & Cuts

For Eid, a family celebration, a long Sunday lunch or a méchoui with friends, lamb is still the meat for a full table. It brings people together, it's made for sharing, and a fine leg of lamb set down in the middle of the table has a generosity few dishes can match.

The key is to start with good lamb: fine, tender meat with a delicate rather than strong flavour. This guide explains where ours comes from, which cut to choose for the occasion, how to cook it well — and how to have it delivered anywhere in Mauritius.

Where our lamb comes from

The lamb is listed in our catalogue as coming from Aveyron, in France.

What you find on the plate: fine, delicate meat, tender, close-grained, without the strong smell lamb sometimes gets a bad name for. And, an essential point in Mauritius, it is given to us as halal by our supplier partner; we do not hold or issue any certificate — a point we cover in full in our guide to halal meat in Mauritius.

Which cut for which occasion

Every cut has its purpose. Here's how to choose, with indicative prices (VAT included, confirmed by weight, subject to availability):

• Bone-in leg — Rs 2,750/kg (pieces of 2.5 to 3.3 kg). The cut for a full table: a roast leg comfortably serves 8 to 10 guests. The most generous, and where our range starts, from Rs 2,750/kg.
• Boneless leg — Rs 2,850/kg (2.2 to 3.3 kg). The same pleasure, easier to carve and serve; ideal tied or stuffed.
• Rack of lamb — Rs 3,400/kg (14 to 16 ribs). The elegant cut par excellence: roasted pink, it turns a simple dinner into an occasion.
• Loin — Rs 4,000/kg (4 to 5 pieces, about 1 kg in total). A noble, tender cut, perfect pan-seared or as medallions.
• Rump — Rs 3,000/kg. Versatile and tender, it moves from the pan to the grill with ease.

In summer, the leg and the rump also take beautifully to the coals: our wood-fire cooking pointers are gathered in the barbecue in Mauritius guide.

Cooking it well

For a celebration centrepiece, follow our complete roast rack of lamb with a herb crust recipe, including internal temperatures and resting time.

Good lamb is simple to cook. A few reliable markers:

• Roast leg: allow roughly 1 hour to 1 hour 30 depending on the weight (about 12 to 15 minutes per 500 g for pink meat), in a hot oven. Take it out, then let it rest for 10 to 15 minutes under foil before carving: the meat relaxes and stays juicy.
• Pink rack: seared then finished in the oven, it needs about 25 to 30 minutes. Keep it pink in the centre, never dried out.
• Loin and rump: in a good hot pan, a few minutes per side, keeping the centre pink.
• Shoulder and stewing pieces: the opposite — they love slow cooking. Two to three hours over low heat and the meat turns meltingly tender, almost falling apart at the touch of a spoon — perfect for a curry, a tagine or a Sunday braise.
• Seasoning: garlic, thyme, rosemary, a drizzle of olive oil. Lamb speaks for itself; there's no need to overload it.

Our lamb in Mauritius

This is the lamb Bon Manzé Maurice delivers to you, anywhere on the island:

• Aveyron lamb — fine, delicate meat, given to us as halal by our supplier partner.
• Five cuts: bone-in leg, boneless leg, rack, loin and rump — from Rs 2,750/kg.
• Preparation to confirm: tell us your dish and how many guests you have, and we'll advise on the piece and the quantity.
• Vacuum-sealed, cold chain kept right to your door, anywhere in Mauritius.
• Priced on actual weight, VAT included, confirmed before delivery: each piece varies, so the exact amount is settled by weight, subject to availability.

Free delivery from Rs 1,500 · pay on delivery (cash or Juice MCB) · nothing is paid online. First order? Our guide to buying meat in Mauritius answers the most common questions.

Frequently asked questions