Rest and service
Remove the lamb shoulder from the oven and let it rest for 10 to 15 minutes, lightly covered with aluminum foil. This resting time allows the juices to redistribute evenly throughout the meat.
Serve the lamb simply shredded with a fork, topped with the cooking juices.
Suggestions for accompanying
- Oven-roasted baby potatoes
- Sweet potato puree or potato gratin
- Green beans or glazed carrots
- Crispy bread to enjoy the sauce
With its meltingly tender flesh and delicate aromas, this confit lamb shoulder is a convivial dish that highlights slow cooking and simple, perfectly balanced flavors.
