Whole Sicilian lamb shoulder

The Sicilian shoulder of lamb is one of the most prized cuts of this noble animal typical of Sicily. It is ideal for your special occasions, to be cooked in the oven after a short browning in a pan or for cooking "al cartoccio", in a pan or even to create preparations based on stuffed and stuffed lamb meat. Our lambs are raised on pasture in a period that goes from March to October, when the weather conditions are favorable, while in the remaining periods they are fed with hay and cereals. Their diet, therefore, is based on grass and hay from the uncontaminated pastures of the hills of the Valle del Torto and the lower Madonie, in an area between the municipalities of Alia, Castronovo and Valledolmo. The meat is pink, lean, but at the same time soft and juicy.