suckling lamb
Product Details
Shanks of suckling lamb confit HOW TO PREPARE We recommend opening the tin and heating the entire contents in a bain-marie. Once the leg is fully heated, remove it, place on a dish and add sauce. It can also be prepared in an oven as follows: Tip the tin into a tray and separate the duck fat from the gelatine. Place the piece into an oven tray with a little water or part of the gelatine and pour it with a small amount of fat to help it brown. Bake at a moderate temperature until the inside and outside is warm, constantly pouring with the fat. It is essential to serve the leg very hot.
MEAT
- Processing Type:Baked
- Shape:Piece
- Part:Fat
- Category:Red Meat
- Country:Spain
- telephone:+34-979-761503
| Processing Type: | Baked |
| Shape: | Piece |
| Part: | Fat |
| Category: | Red Meat |
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