Recipe Lamb shoulder in canned broth

There are cooked dishes that are truly gourmet recipes. Yes, you will indeed be able to enjoy this meat broth with pieces of lamb, as the ingredients in the recipe are all delicious.

Épaule d'Agneau au bouillon en conserve
Preparation time:
45 min
Heat treatment time:
Community rating:


Number of persons: 4 servings
  • 1 boneless shoulder of lamb
  • 1 bouquet garni
  • 2 liters of chicken stock
  • 1 onion, 1 Espelette pepper
  • 5 or 6 baby carrots
  • 2 bay leaves
  • 1 star anisepeppercorns
  • 1 stick of cinnamon
  • coarse salt

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Cut your lamb shoulder into 4 pieces, slice the onion, cut the chilli in 2 lengthwise, clean the carrots.
  • Make a chicken stock in a casserole dish and add the ingredients of the recipe except the lamb: onion, pepper, carrots, bouquet garni, bay leaf, star anise, cinnamon, around ten peppercorns and 2 spoons of coarse salt. Bring to a boil.
  • Add the pieces of lamb, mix everything, wait for it to boil again, and simmer for 20 minutes at a low boil.
  • Remove the bouquet garni, the bay leaf, the star anise and the cinnamon, and divide your preparation into the Le Parfait Super or Le Parfait Familia Wiss terrines then cover with the meat broth up to 2 centimeters from the edge.
  • Close and immediately proceed to the heat treatment, 2 hours at 100°C.

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1 comment

Merci pour la recette.
Je vais essayer.

Michel Trayaud

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