Melon (butcher's shop) : melonlamb is a specialty de Provence, consisting of a maintenance slice de meat taken in theshoulder boneless, stuffed by boulette de farce (veal, porc and beef, ail, salt et Pepper), then barded et tied up according to the striated design of a melon.
This preparation is confection au four for more than two hours temperature progressive.
Its shape and its streaks are obviously reminiscent of those of the melon Provencal.