Newborn Lamb Shoulder from the Pyrenees

1 review

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.

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


  • 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


Rare (on the bone)

40 - 45 min


Complete your meal

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andre a.
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