- 1 lamb shoulder
- garlic
- salt and pepper
- dried tarragon
- Insert garlic in the flesh and rub the roast with salt, pepper and dried tarragon. Roast in the same way as the leg .
- Serve with plenty of melted butter seasoned with tarragon, and a white bean salad. To make this salad, boil white dried beans until tender. Drain and dress with salt, pepper, olive oil, wine vinegar and grated onion to taste.