The tradition of cooking lamb at Easter has historical and religious roots. In many cultures, lamb is a symbolic food associated with religious holidays and traditions. In general, cooking lamb on Easter is not only culinary but also symbolically deep-rooted, contributing to the spiritual meaning of the festival. Enjoy your festive lamb dish for Easter with our recipe Tips from the chef: • Of course, the butcher must remove all tendons and skin from the lamb shoulder. But it’s not just the few bits of fat on the meat. It melts during roasting, releasing its fat and water into the meat, which not only makes the meat more juicy, but also makes it particularly aromatic • 160 degrees is not a very high roasting temperature, but for lamb shoulder with strong meat, the roasting time is quite long. fillet, loin, etc. These take less time to cook at higher temperatures and do not cook to the pink point. • No need for a quick cream sauce for lamb shoulder. any binding substances as they are provided by cooked root vegetables.
Source : Blick
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