
Chilled Free Range Yellow Chicken "Le Prince" Red Label Eviscerate 法國東貝紅牌黃雞 (連頭,腳及內臟) Mieral
Code: XMIE0104
weight1.6/2.6KG X3 EARegister now to see the price
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COS0050
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COOKING TIPS
ROAST
For a slow roasted shoulder that falls off the bone, use a sharp chef’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish. Massage oil and seasoning into the cuts. Cover loosely with foil. Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time. Remove from the oven and allow to sit covered for 20 minutes, reserving the juices. Carve the lamb into chunky pieces, place on a serving plate with your choice sides and drizzle over the reserved juices.
SLOW COOK
Season the lamb shoulder with salt and pepper and brown all over in a large frypan. Transfer to your slowcooker. Add browned, cut up vegetables for flavour and a small amount of liquid or stock. Cook as per slow cooker recipe / instructions.
Code: XMIE0104
weight1.6/2.6KG X3 EARegister now to see the price
Code: ROU015440
weight145G/EARegister now to see the price
Code: XLEG0044
weight 800-900gr/pc -Register now to see the price
Code: XRHU3307
weight300G/EARegister now to see the price
COS0050