IGP Shoulder of Suckling Milk-fed Lamb from Pyrenees

Tasting Notes from the Curator

This is an amazing cut for tasty family meals. Prized for its flavour, it can be roasted or slowly cooked to bring out its full flavour. This Red Label ( Label Rouge ) and IGP certified lambs are exclusively milk fed from their mothers. They spends most of their time in the sheepfold or outside with their mothers. The ewes spend a minimum of 8 months in the pasture, and most of them go to summer pastures.

Preparation or Pairings

The simplest way to cook a lamb shoulder, is to oven roast it, with garlic and olive oil. You can also slowly cook it, whole or in chunks.

Lamb shoulder confit with almonds and honey

Ingredients for 4 people

• 1 lamb shoulder cut into pieces
• 150g Slivered almonds
• 2 carrots
• 2 Onions
• 4 cloves Garlic
• 4 pinches Saffron
• 50cl White wine
• 100g Honey
• 2 tablespoons Olive oil
• Salt
• Pepper

Instructions

• Peel the onions and the garlic. Cut the onions in big quarters. Peel the carrots and cut them into sections.
• In a casserole, brown the lamb shoulder with olive oil. Reserve the meat.
• Put the onions, garlic and carrots in the casserole. Replace the meat, sprinkle with honey, saffron, salt and pepper. Let caramelize for 5 minutes over medium heat.
• Pour the white wine and 25 cl of water in the casserole and cover. Cook for 2 hours over low heat, stirring the meat every 30 minutes.
• Brown the almonds in a hot non-stick pan. Add them to the pan 10 minutes before the end of cooking. Serve hot.

Storage Instructions

Store in refrigerator. Shelf life is 2 weeks from delivery.