Lamb Sinaloa

Braised Spanish lamb shoulder served with oven-baked rosemary potatoes.

Traditional deboned and pressed lamb terrine. Traditional deboned and pressed lamb terrine. Very easy to grill. Perfect as a main course or if broken apart, as a tapa or half-size portion. It allows for modern and attractive plating.

Preparation.

CONVECTION OVEN: Always apply oil to the face of the skin and with the skin down in a Teflon tray. IF IT IS FROZEN: 8 minutes the oven at 60% humidity, mixed at 240 degrees. IF IT IS DEFROST: 6-7 minutes at 220 degrees. Only convention. Without humidity.

GRILL: Thaw previously, spread with oil and brown on both sides (first part of the skin) over medium heat.