Lamb Shoulder with its Roasted Eggplant Purée and Herb Sauce

Milk-fed lamb shoulder cooked at low temperature, accompanied by a smoked eggplant purée and a herb sauce.

How to store it?

Keep refrigerated between 3 and 5°C. All products come vacuum-packed, but our recommendation is to consume it within a maximum of 3 days from the purchase date.

Preparation method

Before starting, we will bring the herb sauce to room temperature about 30 minutes before consumption. Then, we take the shoulder out of the bag and bake at 200°C for 17 to 20 minutes. While waiting, we will heat the glaze in its own bag in a bain-marie. When the cooking time for the shoulder is up, remove it from the oven and brush with the glaze. Finally, we heat the eggplant purée in a saucepan, stir for a few minutes, and serve.


Lactose and sulfites.


¿Cuántos vinos gallegos conoces?

Ven a divertirte con nosotros al Taller del Bar: Vinos de Galicia y descubre la diversidad de vinos que se producen allí, y las historias que hay detrás.