Confit of Lamb Shoulder with Lavender

If you enjoy spending time in the kitchen creating unusual dishes with less expensive cuts of meat, here is a technique I have used with very pleasing results. It is based on the confit, in which the meat is slowly cooked in its own fat, or with added fat if you are starting with a leaner piece of meat. In fact, the method can also be used to cook fish. At Pain Adour et Fantaisie in Grenade-sur-1’Adour in south-west France I once tasted a piece of salmon that had been slowly cooked i