These lean roasts are mainly cut from the thick parts of the shoulder. Depending on the piece from which the pieces are cut, the cooking time is shorter or longer. Cut from the hind leg, the roasts have a cooking time approaching that of fryers,

Cut from the front leg, the racks generally have a slightly longer cooking time. The pieces are also available by the piece under the name roast. Of course the preparation takes a little more time,

Butcher’s quality.

1 piece per kilo.