Confit Milk Fed Lamb Shoulder Recipe

Cooking Directions

• STEP 1.Preheat the oven to 275°F (135°C).
• STEP 2.Season the lamb shoulder with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the lamb shoulder in a deep baking dish and pour enough melted lamb fat or oil to cover the meat completely.
• STEP 4.Cover the dish with aluminum foil and place it in the preheated oven.
• STEP 5.Cook the lamb shoulder for about 4-5 hours, or until the meat is tender and easily pulls apart with a fork.
• STEP 6.Remove the lamb shoulder from the fat and transfer it to a serving platter.
• STEP 7.Let the lamb rest for a few minutes before serving.
• STEP 8.Serve the confit milk fed lamb shoulder with your favorite side dishes and enjoy!

Cooking Tips

• You can marinate the lamb shoulder overnight for even more flavor.
• If you don't have lamb fat, you can use duck fat or olive oil instead.
• Make sure the lamb shoulder is completely submerged in the fat to ensure even cooking and tenderness.
• Leftover confit lamb shoulder can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover confit lamb shoulder in an airtight container in the refrigerator.
• To reheat, place the lamb shoulder in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
• Serve the confit lamb shoulder as a main course with roasted vegetables, mashed potatoes, or a fresh salad.