Question: Making A "Confit" Of Lamb?
By: Marie Cruickshank
Published: January 17, 2010

What avice would any of you give for making and preparing "confit d'agneau"? I have tasted this in France and it just melts in the mouth!

Answers:
Melissa Peterman

Hello Marie, I have not made lamb confit, only duck and rabbit confit. While researching lamb confit, it seems very similar to duck confit in the way that it is prepared. I would try cooking a shoulder of lamb much in the same way. Here is one recipe for lamb confit: http://www.foodista.com/recipe/ND3BXQCF/lamb-confit I can imagine that it would just fall off the bone after this preparation.
Jenny Richards

I second Melissa's response. We've confited pork belly, duck and rabbit and they're all done the same way (and you get similar results). The only thing I'd be concerned about is how big a piece of lamb you can confit at once - because I wouldn't want the outside to dry out while the inside still isn't cooked. Then again, I don't think the outside will dry out much because it's fat we're talking about. But you're going to need a hefty pot and a lot of fat.
What a terrific idea - maybe we'll have to get a shoulder and try this too sometime!