Showing posts with label Agneau de Lait. Show all posts
Showing posts with label Agneau de Lait. Show all posts

Épaule d'Agneau – Shoulder of Lamb in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

      Braised shoulder of lamb
https://www.flickr.com/photos/beckayork/5023110182/
   
Épaule d'Agneau or Épaule d'Agneau Entièr –  Shoulder of lamb; the shoulder will include part of the front leg.  Shoulder of lamb is popular in French restaurants, and while it is less expensive than most other cuts, it is equally flavorful.   
  
Lamb shoulder on French Menus:
    
Épaule d'Agneau Cuit à la Broche -  Shoulder of lamb cooked on a spit.
  
Épaule d'Agneau Cuite Entière avec l'Os aux Herbes (Pour 3 ou 4 Personnes) – A whole,  very small shoulder of lamb, probably weighing around 1.2 5 kilos (2.8 lbs) cooked with the bone, which is half of the weight, and flavored with herbs. This menu listing is offered for three or four diners ordering together. 
   
Barbecued shoulder of lamb.
https://www.flickr.com/photos/beckayork/4693051762/
    

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