To enchant your taste buds, we have created a vacuum-packed confit dish ready in 3 hours.
It is a boneless lamb shoulder flavoured with spices (ras el-hanout, cardamom, pepper seed), aromatic herbs (thyme, rosemary) and olive oil ready for vacuum cooking in 3 hours in an oven at 120°C (attention: the dish used must contain a base of water for vacuum cooking).
Poitou-Charentes lamb reared in the open air, respecting organic farming regulations, without antibiotics nor GMOs.
The chops can be prepared in a barbecue, in the oven or in a pan thanks to their thin layer of fat giving a scent to this piece, appreciated by meat lovers.
In its wrapping, the meat can be stored for a maximum of 10 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.