Whole Quebec lamb shoulder

Whole Quebec lamb shoulder

The shoulder of lamb is a prime piece for family gatherings and large tables. Located in the front part of the lamb, at the top of the legs, it is delectable thanks to its generous marbling and its bone which gives the meat an incomparable taste.

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.

To roast:
- Preheat oven to 480°F.
- Place the shoulder in the oven and lower the temperature to 420°F.
- Cook for 45 minutes to 1 hour with an aromatic garnish and basting regularly.

Quebec lamb

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 4 to 5
Condition :