Pickled Shoulder of Lamb

A wonderful recipe for all strawberry lovers!

Put the solid ingredients in the cold liquids, bubble leisurely, simmer for half an hour on low heat, cool, pour everything together over the meat, cover, pickle in winter 3, in summer 2 days cooled stored, turn once a day to the other side. Important: pickled meat must be well patted dry before searing. Make sure that the oil or butter used for browning is well heated before adding the meat. Use the pickle to prepare the sauce!

Pickle the meat, dry it. Heat the butter fat and fry the meat in it all around. Turn 1 dl of the marinade to the other side, add the pickling vegetables, simmer on low heat with the lid closed for 1 quarter of an hour. Add more pickle if necessary. Remove the meat, keep warm, . Drain the sauce, season it if necessary, add the cream, warm it up again (but don’t do it!). Pour over the meat cut into slices.

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