Cold meats Fiambre de cordero

LAMB WITH TERUEL HAM AS COLD MEATS

  

 Ingredients for 4 people: 

 - 1 Shoulder of lamb.

 - 1 Boiled egg.

 - 1 Small jar of peppers.

 - 200 g. Teruel ham. 

 - Garlic.

 - Parsley.

 - Salt.

 - Pitted green olives from Lower Aragón.  

 

Preparation:


De-bone the shoulder of lamb and open it up. Fill it with the egg, peppers, serrano ham, parsley, garlic and green olives from Lower Aragón. Season.

Roll the meat up to keep it together and roast it in the oven with olive oil from Lower Aragón.

Leave it to cool and cut into slices. Serve as a cold meat.

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If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com