Sous Vide Shoulder of Lamb
- COOK TIME: 72 Hours
- 2kg Shoulder of lamb – boned
- 150g Masala Butter
- Dry Cure
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.
- Pre-heat your water bath to 56°C
- Open up the shoulder of lamb – ‘butterfly’ – and make small ½ cuts on the flesh side.
- Heavily season the shoulder with the dry cure and refrigerate for 12 hours.
- After 12 hours, rinse the lamb under cold running water to remove all of the dry cure, pat dry with kitchen towel.
- At this point re-tie the shoulder to its original shape.
- Cover the lamb in the masala butter, put in a pouch and vac-seal
- Place the pouch into your bath for 72 hours.
- Keep checking the bath to make sure the water is covering the pouch.
- Remove the shoulder of lamb from the pouch and finish off on a BBQ or in a griddle pan.
- 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