Shoulder of lamb
The shoulder is a tender part of the animal, a bit gelatinous and fat, thus bringing more taste during cooking.
Upon demand, we can cut your meat in middle-sized or in big pieces. Don’t hesitate to ask us in the “comments to Les Jumeaux” field when about to validate your order.
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 2 to 3 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.
The leg chop can be enjoyed barbecued, baked or in a sauce.
In the oven, allow 20 minutes of cooking at 180°C.
You can cook it boned, leg of lamb style, or with the bone.
For baking:
Start by pan-frying over medium heat for 1 min on each side in order to keep the juices.
Then put in the oven at 180°C for 1h to 1h15.
Little trick to soften the cooking: add a little water to the bottom of the dish during baking.
Remember to take out the meat for a minimum of 30 min before cooking to avoid a thermal shock.