Confit Milk Fed Lamb Shoulder Recipe

Confit Milk Fed Lamb Shoulder is a tender and flavorful dish made by slow-cooking lamb shoulder in its own fat. The lamb is marinated with aromatic herbs and spices, then cooked at a low temperature for several hours until it becomes meltingly tender. The result is a succulent and richly flavored meat that is perfect for special occasions or a gourmet dinner. Serve the confit lamb shoulder with roasted vegetables or creamy mashed potatoes for a delicious and indulgent meal.

4.8
10 Rating -
Rate
Non Vegdiet
4hr 30minstotal
4hr 30m.total
Confit Milk Fed Lamb Shoulder
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Ingredients for Confit Milk Fed Lamb Shoulder Recipe

  • 1/2 Milk Fed Lamb Shoulder
  • As required Salt And Pepper To Taste
  • as required Herbs And Spices Of Your Choice
  • as needed Lamb Fat, Duck Fat, Or Olive Oil

Directions: 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.
Nutrition
value
11193
calories per serving
1049 g Fat131 g Protein359 g Carbs135 g FiberOther

Current Totals

  • Fat
    1049g
  • Protein
    131g
  • Carbs
    359g
  • Fiber
    135g

MacroNutrients

  • Carbs
    359g
  • Protein
    131g
  • Fiber
    135g

Fats

  • Fat
    1049g

Vitamins & Minerals

  • Calcium
    1576mg
  • Iron
    70mg
  • Vitamin A
    20989mcg
  • Vitamin B1
    4mg
  • Vitamin B2
    3mg
  • Vitamin B3
    55mg
  • Vitamin B6
    6mg
  • Vitamin B9
    1644mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    720mg
  • Vitamin E
    168mg
  • Copper
    7mcg
  • Magnesium
    1119mg
  • Manganese
    16mg
  • Phosphorus
    2375mg
  • Selenium
    111mcg
  • Zinc
    25mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp