Description The boneless rolled lamb shoulder is prepared by butcher Arnaud Daval in Val-d'Ajol with farm lambs raised outdoors by Xavier Ménigoz in Saint-Bresson in Haute-Saône. Rolled boneless lamb shoulder can be roasted, braised or grilled. This festive piece can be cooked in any way but when tied and boned, our preference is for slow cooking in a casserole dish with delicious white beans and generously poured cooking juice!
Cooking Casserole or oven.
Cut Boneless, rolled and tied.
Ingredients Lamb meat (shoulder).
Origin France.
DLC 15 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.