Lamb shoulder from Lozère

Lozère lamb shoulder brings the essence of Mont Lozère right to your plate. Memories of 'transhumance' with my father, where lambs are led to the mountain pastures in spring, are inextricably linked to the flavour of this meat. This lamb shoulder, characterised by its white-pink flesh and supple layer of fat, offers a rich taste experience.

Compared to other cuts of lamb, the lamb shoulder is known for its deeper flavours and tenderness. The shoulder of lamb is richer in fat, providing more flavour and unparalleled juiciness after cooking. This makes the shoulder of lamb ideal for slow cooking, bringing out all the flavours. Lozère lamb shoulder celebrates the traditional values of Lozère and is a real treat for any lover of lamb.

Preparation

1. Seasoning: Start by seasoning the lamb shoulder with salt and pepper to accentuate the rich flavours.
2. Roasting: Heat butter in a pan and add rosemary, thyme and garlic. Place the lamb shoulder in the pan and sear it, while arrozing it regularly for extra flavour.
3. Oven preparation: After searing, place the lamb shoulder in a baking dish with extra butter and the herbs used. Cover with silver paper for even cooking.
4. Cooking: Follow the cooking times for a perfectly cooked shoulder of lamb. Arrose the meat every so often for juicy results.
5. Resting: After cooking, let the lamb shoulder rest under silver paper for 10 minutes. This ensures that the juices redistribute and the meat remains tender.

Serve it with seasonal vegetables for a meal that warms the heart as well as the soul.

Weight:

500g