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Lamb or Goat Rillettes - Print
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Lamb or Goat Rillettes

Rillettes are one of Chef Bergo's favorite things to make with finished confit, it's a sort of rustic pate or spread that goes well with anything. You can make the rillettes with any type of confit, from any cut on the animal. It's a very traditional recipe to make with confit, typically lamb shoulder is used.
Prep Time10 mins
Cook Time3 hrs
Course: Appetizer, Snack
Cuisine: French
Keyword: Confit, Lamb Neck, Rillettes


  • 1 confit lamb or goat neck per recipe above
  • 1/4 cup finely diced shallots
  • 1/4 cup apple cider vinegar
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup melted butter


  • First clean the lamb neck. Pull the meat from the bone, then discard the bones and any connective tissue. From a 2.5 lb neck, you should end up with about 2 cups of packed meat, or 1 lb.
  • Meanwhile, cook the shallots in the vinegar until the pan is dry.
  • Transfer the meat to the bowl of a stand mixer, add the thyme and shallots, then slowly work the meat, slowly drizzling in the fat until it's completely absorbed.
  • Taste the mixture, it should be well seasoned, but if you think it could use a little more of something, add it.
  • The rillettes should be smooth and spreadable, but they will firm up when chilled. They'll last in the fridge for 3-4 days in the fridge, but can be stored for months if they're packed into a container and covered with a layer of lard to act as a seal, such as in a mason jar. Serve with crusty bread, mustard and pickles, or as part of a charcuterie plate.


For the best results, make sure the rillettes are at room temperature so the fat is spreadable.