SOUS VIDE MINTED LAMB SHOULDER | Recipe by sousvidetools.com

SOUS VIDE MINTED LAMB SHOULDER

Sous Vide Lamb Shoulder
  • COOK TIME: 8hrs
  • PREP TIME: 30mins
  • DIFFICULTY: Easy
  • SERVES: 6

Ingredients

2 kg of Lamb Shoulder / Bone Removed.
2 tbsp of Chopped Mint
1 Clove of Garlic – Chopped
2 tbsp of Red Wine.
1 tbsp Chopped Parsley
1 tsp of Salt.
½ tsp Sugar

Method

  1. In a bowl, mix the mint, garlic, red wine, parsley, salt and sugar to form a paste.
  2. Rub the shoulder in the paste and leave to marinade for 8 hours.
  3. Pre heat your water bath to 90°C
  4. Wash off the paste thoroughly and pat dry.
  5. Caramelise the shoulder in a hot pan to render some of the fat, be sure to save those fats.
  6. Once cooled, add the lamb shoulder to a pouch, along with the fat and vac seal.
  7. Cook for 8 hours until soft.
  8. Once cooked, remove from the pouch and serve.
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