Lamb shoulder of Zeeuws Texel

This lamb (prés-salés) from Mont-Saint-Michel, is known for its fine meat Hendrik's father, Raymond, already purchased lamb from the great-grandfather of our loyal suppliers. They still select for us the finest milk lamb grown in Zeeland, a slightly larger breed and lightly topped with fat.

Lamb shoulder with bone.

Weight: +- 1.5kg

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.