We have our great selection of high quality frozen fruits and vegetables that some of you loyal customers also know from Icebox, but did you know that frozen fruits and vegetables can be better than fresh ones?

Here are the advantages:

More nutrients and flavor - Fruits and vegetables are frozen when they are at their ripest. When they are flash-frozen right after harvest, and on premises at -20°C, the most amount of nutrients and flavors are preserved. Compare that to fresh broccoli, for example. Once it is cut, it sits in storage, transport, and supermarket displays for several days or even weeks. During that time, all the flavor and nutrients are fading fast. That is why the quality of frozen fruits and vegetables compared to store-bought fresh produce is better.

Longer shelf life - As long as the temperature is kept consistent in the freezer (i.e, little thawing and freezing cycles), frozen fruits and vegetables can last for several months, unlike fresh ones that have to be consumed within a few days.

Best value - For the flash-freezing process, fruits and vegetables are harvested when they are in season and therefore in abundance, which provides the best value for money.

If you want to know more on the studies on frozen vs. fresh food, here are a few links on this topic:

- United Nations Food and Agriculture Organization

- Daily Mail

Weekends are a great time for family get togethers or having friends over. Sometimes, I have the luxury of time to prepare an elaborate dish, but when I have to hurry or attend the kids' sports event, I find that the simplest and most elegant way to feed a crowd for a nice Sunday lunch is to roast a whole leg of lamb. This classic recipe has never let me down, and it won’t for you. Easy to prepare and will leave guests wanting for seconds!

Ingredients

1 leg of lamb 2kg - 2.5 kg

Marinade:

1/2 cup honey

1 tbsp balsamic vinegar

2 tbsp Dijon mustard

2 tbsp Mixed Aromatic Herbs for Meat

4 cloves minced garlic

1 tsp lemon juice

1 tsp black pepper

1 tsp coarse salt

Side dish:

1 kg potatoes peeled and cut into 4

1 bulb garlic, peeled

Olive oil

Some Rosemary sprigs

Salt and pepper to taste

*may also add some carrots and zucchini together with potatoes

1. Mix all marinade ingredients in a bowl .

2. Apply and rub on leg of lamb. Cover and marinate overnight in the refrigerator.

3. Preheat oven to 230 deg C/ 450 deg F

4. Place the lamb in a roasting pan, on the middle rack of the oven .

5. Place in a baking pan the potatoes, carrots,1 bulb garlic peeled, some rosemary sprigs, salt and pepper, and drizzle over some olive oil. Place it under the lamb and rack for drippings.

6. Bake lamb at 230C / 450F for 20 minutes then reduce heat to 200C / 400F and roast for another 60 minutes for medium rare.

7. Let stand for 10 minutes before carving and serving with Wild Game Sauce