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The Lamb

Épaule d'agneau à confire

To enchant your taste buds, we have created a vacuum-packed confit dish ready in 3 hours.

It is a boneless lamb shoulder flavoured with spices (ras el-hanout, cardamom, pepper seed), aromatic herbs (thyme, rosemary) and olive oil ready for vacuum cooking in 3 hours in an oven at 120°C (attention: the dish used must contain a base of water for vacuum cooking).

ORIGIN : FRANCE
Type of cut : Shoulder

54,47€ (41,90€/kg)

Poitou-Charentes lamb reared in the open air, respecting organic farming regulations, without antibiotics nor GMOs.

The chops can be prepared in a barbecue, in the oven or in a pan thanks to their thin layer of fat giving a scent to this piece, appreciated by meat lovers. 

In its wrapping, the meat can be stored for a maximum of 10 days, at a temperature between 2°C to 4°C.

To extend the storage time limit, you may use the freezer.

We nevertheless recommend you consume it within 3 months.

Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.

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