Melon (butchery): Lamb melon is a specialty of Provence, consisting of a thin slice of meat taken from the boneless shoulder, stuffed with a ball of stuffing (veal, pork and beef, garlic, salt and pepper), then covered and tied according to the striated design of a melon.
This preparation is confit in the oven for more than two hours at progressive temperature.
Its shape and its streaks are obviously reminiscent of those of the Provençal melon.
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