Lamb shoulder with chips by Lma0-Zedong Tags:EuropeEuropeEatsFood 1 comment Perspective of the photo is a bit crappy and the piece looks shorter than what it was. Lamb Shoulder is usually called “Paletilla” in Spain Recipe: -I put half a glass of water and some apple vinegar in an oven tray with some duck fat and garlic powder. -Put the lamb shoulder on the oven tray, add salt and some more duck fat on top of it -Cook for ~45 minutes at 180-200ºC (heat above and below) -Flip the lamb shoulder and cook with the same conditions as the step above. Leave a ReplyYou must be logged in to post a comment.
Perspective of the photo is a bit crappy and the piece looks shorter than what it was. Lamb Shoulder is usually called “Paletilla” in Spain Recipe: -I put half a glass of water and some apple vinegar in an oven tray with some duck fat and garlic powder. -Put the lamb shoulder on the oven tray, add salt and some more duck fat on top of it -Cook for ~45 minutes at 180-200ºC (heat above and below) -Flip the lamb shoulder and cook with the same conditions as the step above.
1 comment
Perspective of the photo is a bit crappy and the piece looks shorter than what it was. Lamb Shoulder is usually called “Paletilla” in Spain
Recipe:
-I put half a glass of water and some apple vinegar in an oven tray with some duck fat and garlic powder.
-Put the lamb shoulder on the oven tray, add salt and some more duck fat on top of it
-Cook for ~45 minutes at 180-200ºC (heat above and below)
-Flip the lamb shoulder and cook with the same conditions as the step above.