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).