Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
€
With bone prepared boutique-style: trimmed
The Lamb Shoulder consists of the shoulder joint and part of the neck. When this Lamb Shoulder is cooked with its bone, the heat melts the marrow, which mixes with the cooking juices, imparting intense flavor to the meat. Collagen present in the bones and cartilage breaks down when slow-cooked at low temperature. This transformation makes the meat more tender and juicy while releasing aromatic compounds that enhance the delicious taste of the Lamb shoulder.
In stock
French Lamb stands out for its unique diet, based on maternal milk and natural pastures offering exceptional plant diversity. French farmers, with their ancestral expertise, ensure the natural growth rhythms of the Lambs are respected, giving them the time needed for full development. This approach guarantees meat that is both tender and delicious, characterized by subtle and complex flavors
Ensure your meat cooks evenly by removing it from the refrigerator 30 minutes to 1 hour before cooking. Simultaneously, open the vacuum-sealed bag to let your meat breathe. Vacuum-sealed items offer a prolonged shelf life.
Allow the lamb shoulder to rest for a few minutes before carving. This will enable the juices to redistribute within the meat, maintaining its tenderness.
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Photos: Grégoire Kalt
