Confit Of Lamb Shoulder Recipe

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Servings: 4


Cost per serving $4.10 view details


  1. Preheat oven to 275 degrees Fahrenheit.
  2. Butterfly lamb shoulder and remove any tough sinew or possibly fat.
  3. In a food processor add in thyme, rosemary, flat leaf parsley and garlic cloves.
  4. Blend till finely minced and add in extra virgin olive oil. Blend another 1 to 2 min.
  5. Spread herb mix on the inside of lamb shoulder and season with salt and white pepper. Roll up lamb shoulder and tie with butchers twine or possibly kitchen string.
  6. Place lamb shoulder in a large pot and cover with duck fat or possibly lard.
  7. Place on stovetop and bring to a simmer.
  8. Place in oven for 2 to 3 hrs or possibly till lamb is cooked.
  9. Remove from oven and allow meat to cold in fat.
  10. To serve: Remove meat from fat. Remove string and cut lamb into medallions.
  11. In a fry pan add in a little duck fat or possibly oil. Add in lamb and lightly brown on each side. Add in lamb stock.
  12. Add in medallions of lamb and place over medium heat till meat is hot and nicely coated.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 196g
Recipe makes 4 servings
Calories 560  
Calories from Fat 416 74%
Total Fat 46.42g 58%
Saturated Fat 16.1g 64%
Trans Fat 0.0g  
Cholesterol 121mg 40%
Sodium 107mg 4%
Potassium 490mg 14%
Total Carbs 4.47g 1%
Dietary Fiber 2.6g 9%
Sugars 0.09g 0%
Protein 30.81g 49%
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