Newborn Lamb Shoulder from the Pyrenees

According to the Gault&Millau, this is the best lamb in the world.

The lambs of the Pyrenees are maximum 3 weeks old and are fed only with mother's milk. This and its purity are the reasons why this lamb is known for its exceptionally fine taste.

Weight:
The shoulder is sold with bone and weighs approximately 0.65 kg.

Preparation

• Season the shoulder of lamb with salt and pepper.
• Place the piece of lamb in the pan and sear it with butter, rosemary, thyme and garlic, baste occasionally.
• When the lamb is nicely browned, place it in a baking dish with additional butter again. Reuse the rosemary, thyme and crushed garlic and place under tinfoil.
• Put the shoulder of lamb into the oven (see table for baking times). Baste every 4 to 5 minutes.
• Then take out and let rest under tinfoil for 10 min.