We bone the shoulder and remove the excess fat. We then insert a little parsley and thyme stuffing.
Braise slowly with mixed vegetables and add some wine or stock to obtain the most delicious braised navarin of lamb.
We bone the shoulder and remove the excess fat. We then insert a little parsley and thyme stuffing.
Braise slowly with mixed vegetables and add some wine or stock to obtain the most delicious braised navarin of lamb.
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