Local tender, pressed shoulder of lamb confit cooked at low temperature with a distinct flavor. We have individual portions of 170 g under code 2256 or as a 1 kg slab under code 22569.
CONVECTION OVEN: Always apply oil in a Teflon tray. IF IT IS FROZEN: 8 minutes the oven at 60% humidity, mixed at 240 degrees. IF IT IS DEFROST: 6-7 minutes at 220 degrees. Only convention. Without humidity.
GRILL: Thaw previously, spread with oil and brown on both sides (first part of the skin) over medium heat.