Greek Lamb Magiritsa 1kg

🥣 Greek Lamb Magiritsa (Raw)

Greek Lamb Offal Mix • Traditional Magiritsa Cut • Ready-to-Cook

Greek Lamb Magiritsa (raw) is the authentic base for traditional Greek magiritsa: a carefully selected mix of lamb offal, cut into practical-sized pieces to produce rich broth, full flavor, and that distinctive “Easter” savoriness that makes the dish fill the kitchen with its aroma as it simmers.

Ideal for those who want to make magiritsa the old-fashioned way, with proper cleaning/blanching, slow simmering, and a final finish with avgolemono.

📖 Product Description

• Raw lamb magiritsa (offal mix), ready to cook
• Cut into pieces, suitable for casseroles
• Ideal for traditional magiritsa with dill/green onions & avgolemono
• Also suitable for variations (lemon casserole, with rice, etc.)
• Packaged with quality and traceability certification &

💎 Why choose it

🇬🇷 A Greek choice with authentic character
🥣 Makes a rich, well-bound broth that’s perfect for proper avgolemono
🔪 Practical cut for easy cooking
🍋 Works perfectly in lemon-based recipes and traditional casseroles
👨👩👧👦 Ideal for festive meals and for anyone who loves “old-fashioned” flavors

⚠️ Important Food Safety Information

❗ This product is not ready to eat — it must be cooked thoroughly and properly before serving.
Offal requires careful handling (cleanliness and proper time/temperature).

🔥 Cooking Method (classic approach to magiritsa)

1) Cleaning & Preparation

1️⃣ Rinse thoroughly with cold water.
2️⃣ Optional: soak for 10–15 minutes in water with a little lemon/vinegar, then rinse again.
3️⃣ Blanch in boiling water for a few minutes and discard the first water (this helps give it a cleaner flavor).

2) Boiling

4️⃣ Place in a pot with fresh water and simmer until tender.
5️⃣ Sauté the spring onions/onion and herbs (dill), then add them to the pot.
6️⃣ Optional: add rice towards the end for a more cohesive texture.

3) Finishing (egg-lemon sauce)

7️⃣ Remove from the heat, finish with egg-lemon sauce, and let it sit for 5 minutes.

✅ Make sure it is fully cooked (no pink or raw areas; properly boiled).

💡 Chef’s Tip

• Low heat makes all the difference: it releases the aroma and keeps the broth clear.
• For the egg-lemon sauce, first ladle out some hot broth to gradually raise the temperature so it doesn’t curdle.

⚠️ Allergens

• Contains no declared allergens naturally.
(The egg-lemon sauce/recipe adds egg. If there are traces from the facility/processing, they are listed on the label.)

🍽️ Pairings & Serving

• With freshly ground pepper and lemon
• With warm bread for dipping in the broth
• Ideal the next day too — it becomes even more cohesive

🏷️ Badges

🥣 Traditional Magiritsa | 🐑 Greek Lamb | 🔥 Ready-to-Cook | 🍋 Lemon & Herbs | 🇬🇷 Greek Tradition

Greek Lamb Magiritsa (raw), ideal for traditional Greek magiritsa with dill, spring onions, and egg-lemon sauce. Raw product — must be thoroughly cooked before consumption.

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