Newborn Lamb Shoulder from the Pyrenees

1 review
€26,50

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.

Baking method

Number of minutes per kg of meat

At ...°C

Rare (boneless)

30 - 35 min

180°c

Rare (on the bone)

40 - 45 min

180°c

Complete your meal

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04-11-2021
Melklamsschouder

Perfect top qualitaat

AA
andre a.
Belgium Belgium
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