L’Épaule d’Agneau Malzac

Name: L’Épaule d’Agneau Malzac (Lamb shoulder à la façon de Monsieur Malzac)
Yield: Serves 6
Cuisine: French
Ingredients: freshly-ground black pepper; ½ lemon; a shoulder of lamb, weighing 1.5 kg without the shank; 1 teaspoon cumin; 3 large cloves garlic, cut into strips; 1 teaspoon piment d’Espelette; ½ tablespoon salt; 100 ml dry white wine; 150 ml chicken stock; 1 tablespoon duck fat or vegetable oil

Lamb shoulder à la façon de Monsieur Malzac

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

M. Malzac’s boucherie which is just behind the Place Nôtre Dame in Villefranche-de-Rouergue, has a wide variety of fresh meats, plats cuisinés and his own canned pâtés etc. It was his suggestion to prepare a shoulder of lamb in this way for a party of six, making the procedure of carving a ‘doddle’.

Ingredients

a shoulder of lamb, weighing 1.5 kg without the shank
½ lemon

Europe
France
Main course
Gluten-free
Mediterranean

Method

Ask your butcher to remove the shank from the shoulder and with his electric cutting machine, to make cuts crosswise through the shoulder blade from the lean side, almost but not quite right through to the other side so that the joint holds together. The incisions should be every 2 cm. After cooking you can then serve the slices like lamb chops.

One hour ahead of cooking, rub the fat si