Sous Vide Shoulder of Lamb | Recipe by sousvidetools.com

Sous Vide Shoulder of Lamb

Sous Vide Shoulder of Lamb Image
  • COOK TIME: 72 Hours

Ingredients

  • 2kg Shoulder of lamb – boned
  • 150g Masala Butter
  • Dry Cure

Method

Here at SousVide Tools we are very excited to bring you another first that is hot off the press – proudly presenting the very first recipe from our brand new, can’t live without cookbook, Sous Vide – The Art of Precision Cooking.

An ideal gift for any foodie family and friends who are wanting to develop a palate for fine dining and a must have for any modern household.  Available to buy direct from www.sousvidetools.com, amazon and any good bookshops!

A decent shoulder of lamb is always impressive however you cook it – this way is simple, tasty and really shows off the meat.

 Method

  1. Pre-heat your water bath to 56°C
  2. Open up the shoulder of lamb – ‘butterfly’ – and make small ½ cuts on the flesh side.
  3. Heavily season the shoulder with the dry cure and refrigerate for 12 hours.
  4. After 12 hours, rinse the lamb under cold running water to remove all of the dry cure, pat dry with kitchen towel.
  5. At this point re-tie the shoulder to its original shape.
  6.  Cover the lamb in the masala butter, put in a pouch and vac-seal
  7.  Place the pouch into your bath for 72 hours.
  8.  Keep checking the bath to make sure the water is covering the pouch.
  9.  Remove the shoulder of lamb from the pouch and finish off on a BBQ or in a griddle pan.
  10.  Or, you can place the pouch in ice water until cold and keep in the fridge for up to three days.

Regenerate from cold – place the pouch in your water bath at 56°C for 1 hour 30 minutes and finish on a BBQ or griddle pan.

  • Chef’s Tip – Use sun-dried tomatoes and basil, blended to a paste instead of the masala butter.
  • Dish Suggestion – BBQ Spiced Lamb with Garden Herb Salad
Back to Recipes
  • Czeshirecat

    3 days to cook a piece of lamb? Ill die of starvation by then!

  • sousvidetools2014

    Lamb this good is definitely worth waiting for, cook in advance and chill and then regenerate in just 1 hour 30 minutes when you are ready. Sous vide cooking can sometimes mean a little bit of forward planning am afraid.

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