Detailed Product Description

Shanks of suckling lamb confit HOW TO PREPARE We recommend opening the tin and heating the entire contents in a bain-marie. Once the leg is fully heated, remove it, place on a dish and add sauce. It can also be prepared in an oven as follows: Tip the tin into a tray and separate the duck fat from the gelatine. Place the piece into an oven tray with a little water or part of the gelatine and pour it with a small amount of fat to help it brown. Bake at a moderate temperature until the inside and outside is warm, constantly pouring with the fat. It is essential to serve the leg very hot.