My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Origin: Community of Madrid.
Origin: Community of Madrid
Whole piece of 500 gr approx.
Whole piece of 500 gr approx
The shoulder of suckling lamb is a slightly smaller piece than the leg. There are several types of lamb and one of them is the suckling lamb which is one that has been fed only on mother's milk for only 45 days. Feeding only on milk makes the meat much more tender and softer. The fat of this type of lamb can be easily separated before cooking, which is much more difficult when they are older
Properties and benefits:
Suckling lamb is a meat rich in protein and large amounts of essential amino acids. Its iron content helps prevent anemia and potassium regulates the functioning of the nervous system. Thanks to the vitamin B it contains, it protects us from cardiovascular diseases. They have a very high energy intake
Nutritional value per 100 grams:
Calories: 225 kcal
Proteins: 18 gr
Fat: 17 gr
Carbohydrates: 0 gr
Iron: 1.9 mg
Zinc: 2,1 mg
Cholesterol: 78 mg
Phosphorus: 170 mg
Potassium: 230 mg
Preservation and tricks:
You can sift it with a few drops of lemon or even with the zest. Another way to preserve it if you are not going to consume it immediately is to dip it in sunflower oil and cover it tightly. A trick to make the lamb look good is to wash it before roasting it with warm water to remove the roughness of the skin. You can submerge it in water, let it rest and then dry it well. When you are going to roast it, the ideal is to put water in the upper tray, but it should never be in contact with the shoulder. The water is only to provide humidity
Recete and uses in the kitchen:
Undoubtedly the best option to eat lamb is roasting it; it is very important to control the roasting times well and turn the piece so that it is roasted on both sides, every 15 minutes you should be changing sides. Oven time will depend on the size of the shoulder. And it is very important that the roasting is done slowly, no more than 160 degrees. A trick to know if the lamb is almost done is when the meat on the upper bone begins to contract. It is now when you have to put the gratin function and raise the temperature
