2 lamb shoulders, 2kg onion, 2 dl olive oil, 100g lard, 200g toasted bread, a bottle of verjuice, 1/2l wine vinegar, 2l fatty stock, 3l red wine, saffron, cloves, maniguette
Garnishing: 300g spelled, 30g lard, 3/4l fatty stock, 200g toasted bread, 100g currants, 100g spinach leaves, 10cl olive oil olive, cinnamon and ginger.

Brown the shoulders in a roasting tray with olive oil and lard, then add the sliced ​​onions. Deglaze with verjuice and wine vinegar. Add red wine and let reduce. Add the saffron and 3 cloves, add fat stock halfway through. Leave to cook for 2 to 2.5 hours, basting from time to time. Once cooking is complete, separate the meat from the bones and crumble it. Chop the cooked onions, very fine. Add to the meat with a knob of lard and finish with the chopped toasted country bread. To book. Reduce the sauce until demi-glace. Pass it through cheesecloth several times in succession if necessary. To book.

Lightly sweat the spelled wheat and chopped onion in olive oil and lard. Add fatty broth as it cooks. Once cooking is complete, add to the toasted country bread (chop). Add currants previously soaked in a little fatty broth flavored with cinnamon and ginger. When serving, add the chopped raw spinach leaves and a drizzle of olive oil.