Roasted shoulder of lamb
The shoulder is a tender part of the animal, a bit gelatinous and fat, bringing more taste during cooking.
Poitou-Charentes lamb reared in the open air, respecting organic farming regulations, without antibiotics nor GMOs.
In its wrapping, the meat can be stored for a maximum of 2 to 3 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.
We recommend you cook it in the oven or with a pressure cooker.
To prevent from a thermal shock, don’t forget to take the meat out between 2 and 4h before cooking.
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