- Prepare the marinade for the lamb shoulder: in a large hollow dish, put the pieces of meat, the onions previously peeled and chopped, the aromatic herbs (chop parsley and sage), olive oil and white wine. Salt, pepper, cover with a stretch film and let marinate overnight (ten hours).
- Remove and drain the meat. In a casserole dish, brown the bacon in a little olive oil, then add the lamb pieces. Brown them on all sides.
- Peel and crush the garlic and filter the marinade. Start cooking with a casserole dish: put everything with the carrots cut into rings and olives. Cover and simmer over very low heat 1h30.
- Distribute your cooked dish without delay in the terrines Le Parfait Super or familia Wiss up to 2 cm from the edge. Close and immediately proceed to the heat treatment for 1:30 to 100 ° C.
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