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/
