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    • help 5 Most Frequently Asked Questions
    • 1. Where does Celtic Sea Salt® come from?

      Each of our salts comes from a unique place!  Here is a list of our Celtic Sea Salt® salts and their source.

      Light Grey Celtic, Fine Ground Celtic, Flower of the Ocean:   FRANCE

      Celtic Pink Sea Salt, Fossil River:  SPAIN

      Gourmet Kosher: GUATEMALA

      Celtic Kosher Coarse and Fine:  COLIMA MEXICO

      Makai Pure:  HAWAII USA

      Rare Body Bath Coarse and Fine:  VARIOUS

      2. How is it harvested?

      Here is a list of our salts and their respective harvesting methods:

      Light Grey Celtic-  Hand harvested using method invented by the Celts who settled this region of France.  Seawater at high tide is trapped in estuaries until it evaporates to a brine, in which it is guided by the salt farmer through a series of clay-lined beds until by the end it is crystallizing.  The farmer uses wooden rakes to pull the sunken crystals imparted with the grey color from the bed of the harvesting ponds.  With little more done than natural draining, the yield is a moist, natural crystal salt with the brine, or “bitterns” still intact.

      Fine Ground Celtic-  This salt comes from the Light Grey Celtic, just low-temperature dried and crushed for convenience. Great for baking and as a transition salt (looks the closest to regular salt)

      Gourmet Kosher-  Hand harvested by salt farmers from lined beds where seawater is piped in and allowed to evaporate. As the crystals form they are kept in motion, yielding a beautiful, tiny, delicate crystal.
      Makai Pure- Greenhouse harvested salt.  The seawater is taken from deep ocean currents where there is higher salinity, which yields a high-mineral salt with beautiful natural chunks and flakes.

      Kosher Celtic-  Naturally harvested from salt ponds where the seawater is naturally filtered up through the ground.  This is the most moist salt we have.  Also for its price the highest minerals.  Even the fine ground variety is very moist, full of the mineral-rich brine.

      Flower of the Ocean-  This is the “cream of the crop” of salts.  By skimming the crystals off of the surface of the brine, only the most delicate crystals are caught before they sink to become the Light Grey Celtic salt.  Flower of the Ocean is a culinary treasure, known as a “finishing salt” or an “expediting salt” to be pinched on food right before serving.  No need for a grinder with this salt, as the crystals are easily crushed between the fingers.

      3. Is there Iodine?

      Unrefined salts like ours have no more than trace amounts of Iodine, not enough to satisfy your daily recommended amount.  Try our Gourmet Seaweed Seasoning for a great tasting seasoning that includes natural Iodine!  Here are more of our Iodine options Selina Naturally Iodine.

      4. What is your best salt?

      The best salts that we have are the ones with the natural crystals and beneficial brine.  The salts we have with these attributes are as follows (in order of price low-high):

      Gourmet Kosher

      Light Grey Celtic

      Kosher Celtic

      Makai Pure

      Flower of the Ocean

      5. How do you ensure it is just salt?

      We strive to ensure that the salt you get from us is just salt as Mother Nature intended.  Our producers test at the source and we do annual 3rd party testing.  We test for pollutants like mercury, lead, and aluminum.  We also test for radiation, petroleum, and micro-plastics.

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      • A Foundation of Integrity: Over Forty Years of Exceptional Sea Salt

      Since our founding in 1976, Celtic Sea Salt has grown into a worldwide brand, recommended for both unique taste and unique health benefits. Our roots remain at the center of our growth. While many claim to be the original, we have had over forty years to perfect our craft, and the resulting products embody our dedication. More Information…

    • access_time VIDEOS
    • Dr. Bob Explains the Benefits of Celtic Sea Salt®
      Selina Naturally® at Expo West 2016
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    • Our office hours are:
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      Friday 9:00am to 4:00pm
      Times are Eastern Standard Time

      Retail - 800.867.7258
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Bouquet Herb Crusted Lamb Leg



INGREDIENTS:

  • 1 5.5-6 pound bone-in leg of lamb
  • 1 small lemon, zested and juiced, separated and set aside
  • 1 pound Light Grey Celtic Sea Salt®
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced or crushed
  • 1 teaspoon coarse ground black pepper
  • 3 tablespoons fresh rosemary leaves, chopped
  • 2 egg whites
  • 1 teaspoon dried lavender, crushed
  • Bouquet™ Herbes De Provence Celtic Sea Salt®

STEPS:

  1. Remove the lamb from the fridge about 2 hours before cooking to allow it to come to room temperature.
  2. Preheat oven to 375°F.
  3. First, make the wet rub. In a small bowl, combine the lemon juice, 3 tablespoons of salt, olive oil, garlic, pepper and rosemary. Mix to form a wet paste. Set aside. For optimal flavor zest the lemon and mix with the Light Grey Celtic Sea Salt® and allow to rest for 30 minutes before using it.
  4. Next, brown the lamb. In a large, heavy skillet, heat a small amount of coconut oil over high heat. Brown the lamb in the hot oil for two minutes on each side, or until evenly colored. Remove the lamb from the heat and let it rest for 10-15 minutes.
  5. While the lamb is resting, make the salt crust. In a large mixing bowl, lightly whip the egg whites until they double in size. Add Bouquet™ Herbes De Provence Celtic Sea Salt® to the egg whites. Fold the remaining salt into the egg white mixture.
  6. Rub the wet garlic rosemary rub all over the lamb leg. If there is extra, add it to the egg white and salt mixture and combine well. On a flat baking tray or large baking dish, spread a thin layer of the salt crust mixture in the rough shape of the leg of lamb. Place the leg of lamb on top of the salt mixture. Using a spatula, coat the lamb leg with the salt crust mixture, ensuring that the leg is completely covered (no holes).
  7. Place the leg of lamb in the oven and roast at 375°F for 50 minutes, or until the meat thermometer reads (without touching the bone) 100F and allow it to rest in the pan until it reached 125F, or medium rare.
  8. Remove the leg of lamb from the oven and let it rest for 30 minutes (the meat will continue to cook and the juices will permeate in the residual heat.
  9. To serve, crack and remove salt crust. Slice and serve.


Makes 6 servings.



Categories: Dinner

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Bouquet Herb Crusted Lamb Leg



INGREDIENTS:

  • 1 5.5-6 pound bone-in leg of lamb
  • 1 small lemon, zested and juiced, separated and set aside
  • 1 pound Light Grey Celtic Sea Salt®
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced or crushed
  • 1 teaspoon coarse ground black pepper
  • 3 tablespoons fresh rosemary leaves, chopped
  • 2 egg whites
  • 1 teaspoon dried lavender, crushed
  • Bouquet™ Herbes De Provence Celtic Sea Salt®

STEPS:

  1. Remove the lamb from the fridge about 2 hours before cooking to allow it to come to room temperature.
  2. Preheat oven to 375°F.
  3. First, make the wet rub. In a small bowl, combine the lemon juice, 3 tablespoons of salt, olive oil, garlic, pepper and rosemary. Mix to form a wet paste. Set aside. For optimal flavor zest the lemon and mix with the Light Grey Celtic Sea Salt® and allow to rest for 30 minutes before using it.
  4. Next, brown the lamb. In a large, heavy skillet, heat a small amount of coconut oil over high heat. Brown the lamb in the hot oil for two minutes on each side, or until evenly colored. Remove the lamb from the heat and let it rest for 10-15 minutes.
  5. While the lamb is resting, make the salt crust. In a large mixing bowl, lightly whip the egg whites until they double in size. Add Bouquet™ Herbes De Provence Celtic Sea Salt® to the egg whites. Fold the remaining salt into the egg white mixture.
  6. Rub the wet garlic rosemary rub all over the lamb leg. If there is extra, add it to the egg white and salt mixture and combine well. On a flat baking tray or large baking dish, spread a thin layer of the salt crust mixture in the rough shape of the leg of lamb. Place the leg of lamb on top of the salt mixture. Using a spatula, coat the lamb leg with the salt crust mixture, ensuring that the leg is completely covered (no holes).
  7. Place the leg of lamb in the oven and roast at 375°F for 50 minutes, or until the meat thermometer reads (without touching the bone) 100F and allow it to rest in the pan until it reached 125F, or medium rare.
  8. Remove the leg of lamb from the oven and let it rest for 30 minutes (the meat will continue to cook and the juices will permeate in the residual heat.
  9. To serve, crack and remove salt crust. Slice and serve.


Makes 6 servings.


Categories: Dinner

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Our office hours are:
Mon - Thur. 9:00am to 5:30pm
Friday 9:00am to 4:00pm
Times are Eastern Standard Time

Retail - 800.867.7258
Wholesale - 888.353.0030

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