Boneless Quebec lamb shoulder

BONELESS LAMB SHOULDER FROM QUEBEC 

The lamb shoulder is a choice cut that has its place at family gatherings and large tables. Located in the front part of the lamb, above the legs, its meat is less fibrous than that of the leg, while remaining tender and melting after cooking.

Located in Saint-Charles-sur-Richelieu, Bergeries Marovine is involved in the production of lambs fed with corn silage and alfalfa grown on their own land. Conscious of raising animals with the utmost respect thanks to their exemplary practices, they have been offering high quality sustainable meat for over 15 years.

Cut into pieces: stew for a minimum of 1.5 hours over low heat.

Tied lengthwise: colour all sides and braise in the oven or casserole in a jus for about 1,5 hours.

To roast: Preheat oven to 480°F.
Place the shoulder in the oven and lower the temperature to 420°F.
Let cook for 45 minutes to 1 hour.

Quebec lamb

Quote :
Maturation : 7 days
Quantity :1
Provenance : Qc
Race : Hampshire
Portion(s) : 4 to 5
Condition : Fresh