Lamb Terrine with Thyme and Juniper
A Provençal terrine
The high plateaux commonly known as "the Causses" surrounding Roger Vidal, are scattered with aromatic plants that have always been included in their regional culinary products, adding their delicious aromas.
This pâté flavoured with thyme and juniper will whisk you away to the South of France...
Lamb, liver, eggs, onion, salt, lactoproteins, thyme, carob flour, juniper, pepper.
|Average nutrition facts||For 100g|
|Energy||152 / 636.39 kcal / kJ|
|Total fat||10 g|
|Saturated fat||3.8 g|
With this product, we recommend :