Local tender, shoulder of lamb confit cooked at low temperature with a distinct flavor. We have individual portions of 350 g under code 2254 or as a 1,1 kg under code 22529.
OVEN
OVEN: Once defrost. Bake with a cover for 12 min. at (150°C/302°F) and 5-10 minuts more uncovered at (200°C/400°F). We may have reserved the juice that we will throw around heated in the microwave. The sauce allows you to bind or thicken it. It is also possible to heat in a bain-marie.
| Weight | 330 g |
|---|---|
| Ean Code | 8436544691725 |
| Presentation | Contains 16 units. |
| Units per box | 16 u. |
| Preparation | OVEN: Once defrost. Bake with a cover for 12 min. at (150°C/302°F) and 5-10 minuts more uncovered at (200°C/400°F). We may have reserved the juice that we will throw around heated in the microwave. The sauce allows you to bind or thicken it. It is also possible to heat in a bain-marie, |
| Regeneración | Oven |
| Application | Bar, Cafeteria – Pastry, Catering, Gastrobar, Hotels, Restaurant |
| Regeneration |
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