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Confit Lamb Shoulder with Dried Fruit
A tender and juicy lamb shoulder, stuffed with sweet dried fruits and slowly cooked at low temperature in a cast-iron pot. Perfect for festive meals, this dish combines the richness of lamb with the sweetness of apricots, dates, raisins and sliced almonds.
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Cost Breakdown
Critical Success Points
- • Stuff the lamb shoulder properly so the filling stays inside.
- • Slow cook at 140°C for 3 h 30 to achieve very tender meat.
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross-contamination.
- • Use gloves or oven mitts when removing the hot pot from the oven.
- • Be careful with the kitchen twine as it can burn.
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