The lamb leg (1800 rub.) has just appeared in the “MEAT” restaurant menu. Tender, delicate meat from New Zealand is prepared by «sous-vide», in which the dish becomes more braised than boiled. It is sealed hermetically and descended into the hot water. The result of this gastronomic ritual - the perfect meat with all the natural benefits save. Thanks to the grass-fed the lamb leg has a subtle sweetness and savory notes of taste. The dish is served with fried artichokes and red wine sauce.