Difficulty:[usr 3]
Trim the shoulder of lamb and place it in a stainless steel dish
Slice the onion, peel the garlic, degerminate and mash, chop the chives, peel and julienne the carrot, add the whole thing around the shoulder.
Preheat the oven to 180°C.
Add Guérande salt and Espelette pepper, pepper from the mill.
Moisten with the armagnac, add 1 glass of water.
Bake for 20 minutes, then lower the temperature to 120°C. Turn the shoulder occasionally during cooking. Do not hesitate to re-wet as it cooks.
Cook for 3 hours.
Arrange as is on the table in an earthenware dish and cut directly, accompanying each piece of meat with a little garnish.
Note:You can use Cognac instead of Armagnac, coarse sea salt instead of Guérande salt. The quantities of Espelette pepper and Guérande salt will be according to individual tastes.
An exceptional fondant:a real treat!
