Newborn Lamb Shoulder from the Pyrenees

Characterised by the Gault&Millau as the best lamb in the world, the shoulder of lamb from the Pyrenees represents a culinary treasure. The young lambs, fed exclusively on mother's milk, provide meat of unparalleled purity and delicate flavour.

Pyrenean lamb shoulder is distinguished by its exceptionally delicate flavour, a direct result of the lambs' exclusive diet and pure habitat. This results in a lamb that is soft, tender, and full of flavour, with a texture that pleases connoisseurs and aficionados alike.

This shoulder of lamb from the Pyrenees is not only a testament to the area's rich culinary tradition, but also to the exceptional quality that Dierendonck strives for. Perfect for a refined dinner, this meat guarantees an unforgettable experience for any gourmet.

Preparation method

1. Seasoning: Start by seasoning the lamb shoulder with salt and pepper, which brings out the natural flavours.
2. Roasting: Use butter in a pan along with rosemary, thyme and garlic to sear the meat, ensuring regular arrosage for a rich flavour sensation.
3. Oven: After searing, place the lamb shoulder in a baking dish with extra butter and the herbs used under silver paper for even cooking.
4. Cooking: Follow the recommended cooking times to perfectly cook the lamb shoulder. Arrose the meat regularly for optimum juiciness.
5. Resting: After cooking, let the lamb shoulder rest under silver paper for 10 minutes to allow the juices to redistribute.

Weight: 
+-0,5 kg, with bone