The shoulder of milk-fed lamb is a piece that is somewhat smaller than the leg. There are several types of lamb, and one of them is milk-fed lamb, which is the one that has been fed only on mother's milk for just 45 days. Being fed 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. Nutritional value per 100 grams:
Calories: 225 kcal
Protein: 18 g
Fat: 17 g
Carbohydrates: 0 g
Iron: 1.9 mg
Zinc: 2.1 mg
Cholesterol: 78 mg
Phosphorus: 170 mg
Potassium: 230 mg
Storage and tips:
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 immerse it in sunflower oil and cover it well. A trick to ensure the lamb turns out well is to wash it before roasting with lukewarm water to remove the roughness from the skin. You can submerge it in water, let it rest, and then dry it well. When you are going to roast it, ideally, put water in the top tray, but it should never come into contact with the shoulder. The water is only for moisture. Recipe and uses in the kitchen:
Without a doubt, the best option for eating lamb is by roasting it; it is very important to carefully control the roasting times and turn the piece so that it browns on both sides, changing sides every 15 minutes. The cooking time will depend on the size of the shoulder. It is also very important that the roasting is done slowly, at no more than 160 degrees. A trick to know if the lamb is almost done is when the meat at the top bone starts to contract. It is at this point that you should activate the broil function and increase the temperature.