• 1 lamb leg roast
  • 1 lamb shoulder
  • 3 garlic cloves
  • 50 grams of butter
  • Olive Oil
  • Salt
  • Espelette pepper
  • Rosemary
  • Thyme
  • 1 onion
  • 1 carot
  • 1 leek


  1. Start with the lamb shoulder.
  2. Sear the lamb shoulder seasoned with salt in a hot pan with olive oil. Once well colored, place the shoulder in a casserole dish, add the espelette pepper, onion, carrot, leek cut into small pieces with thyme, rosemary, and crushed garlic.
  3. Put the closed casserole dish in the oven at 95 degrees for 8 hours.
  4. For the roast, same steps as the shoulder, sear all sides in a hot pan with olive oil, add the butter and garlic, lower the heat, and baste the meat regularly with the cooking butter.
  5. Place the roast in the oven for about 4 minutes then let the meat rest for 5 minutes outside the oven so that the cooking is even.

Food and Wine


Paul Mas,

 Clos Savignac,

AOP Languedoc

Clos-Savignac de château Paul Mas
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