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Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪38gProtein
🌾2gCarbs
🥑45gFat
🌿1gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Lamb Shoulder with Garlic and Herbs

How to order / say it
Say it Épaule d'Agneau — [ay-PAWL dan-YO]
Order I'd like the lamb shoulder, please.
Locally Je voudrais l'épaule d'agneau, s'il vous plaît.
Say locally

A succulent roasted lamb shoulder infused with garlic and fresh herbs.

Why try it?

This dish showcases the rustic yet refined style of French cooking. It's a testament to the region's dedication to fine meat preparation.

How it tastes

Expect a savory and aromatic dish with tender, juicy lamb. The herbs add a freshness that elevates the rich, fatty lamb.

Origin & History — first documented: 1850

Lamb has been a staple in the Bordeaux region for centuries, with this specific preparation emerging in the mid-19th century as lamb farming expanded.

Recipe

Ingredients

  • 🥩 1 kg lamb shoulder
  • 🧄 5 cloves garlic
  • 🌿 3 sprigs rosemary
  • 🌿 3 sprigs thyme
  • 🫒 2 tbsp olive oil
  • 🧂 to taste salt
  • 🧂 to taste pepper

Method

  1. 1 Preheat the oven to 200°C (390°F) and season lamb with salt, pepper, and chopped herbs.
  2. 2 Insert slivers of garlic into incisions cut into the lamb.
  3. 3 Drizzle with olive oil and roast for 1.5–2 hours, basting occasionally.
  4. 4 Rest lamb for 15 minutes before carving.

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All Europe recipes — France — Bordeaux — Lamb Shoulder with Garlic and Herbs
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