Comments on: Slow Cooked Shoulder of Lamb, Greek Style Salad and Warm Lamb Vinaigrette

By: David

David — Wed, 18 Jan 2012 09:34:01 +0000

Hi,

Shoulder of Lamb and Belly Pork are also two of my favourite cuts of meat.

If I wanted to prepare the shoulder of lamb in advance, after cooling in ice water, how long can I keep it in the fridge before it needs to be used? Would you remove the juices from the bag and re-vacuum pack the meat in a clean bag or can you just leave it as is in the fridge?

Kind Regards
David…

By: Madalene

Madalene — Wed, 18 Jan 2012 09:30:43 +0000

Dear David,

I usually keep the waterbath cooked meats in the sealed bags in the fridge for no longer that 5 days, do not open the bags, there is no need to remove the liquid, this will not improve the shelf life.
Best keep it in the fridge as is.

All the best,

Maddy

By: Zac

Zac — Mon, 14 Nov 2011 13:11:51 +0000

Try marinating lamb shoulder in yoghurt flavoured with a little sumac, preserved lemon & garlic. Cook for similar temp & time. Yoghurt goes a little cheesey & is just delicious!

By: Olav

Olav — Mon, 30 May 2011 06:42:17 +0000

Cooked this yesterday — the sauce and salad turned out fantastic. The lamb, however, after 24 hours in my SousVide Supreme, had lost maybe 250 ml juice, and was actually slightly dry, and did not have the moistness that we associate with sousvide. This was my first time cooking something sousvide for such a long time. Any thoughts on what might have happened?

Cheers
Olav

By: Madalene

Madalene — Mon, 30 May 2011 06:42:10 +0000

HI Olav,

What temperature did you cook the lamb at?
I think each brand of waterbath is slightly different. When I first started cooking sousvide, it took me a while to find what works best for me.

Hope your not giving up, try again and make sure you write down every time what you do so that you can try and make changes if needed, if not you have the record to hand.

Happy Cooking
Madalene

By: Ashley

Ashley — Tue, 29 Mar 2011 08:38:03 +0000

I do not have a water bath, is it possible to use the same process but using a bowl of water into an oven set at 63?

Thank you
Ash

By: Madalene

Madalene — Tue, 29 Mar 2011 08:35:20 +0000

HI Ash,

I do not think it will work as accurately. There are a lot of versions and people trying to use slow cookers ect..
I think you are best of roasting the lamb at a low temperature in the oven instead.

Happy Cooking
Maddy

By: Bob

Bob — Tue, 26 Oct 2010 05:09:18 +0000

The Sous Vite Greek Lamb was just out of this world. I have only tried a few Sous Vite recipes, usually steak but this Lamb just fell apart and the Sauce Vinaigrette just finished it off wonderfully.

Thank you.

I will try not to lych too much but I will give credit were it is due.
Which is almost never me.

Bob

By: Paul

Paul — Fri, 23 Jul 2010 21:49:58 +0000

Helpppppppppppppp….

I am going to start this tonight but have a lamb shoulder (without bone) about twice the size (1500g). Have you any advice on the time I should leave it in the water bath for?

Good Luck with your new venture. Whilst I live about 3 hrs away, I will ceratinly be paying a visit. Especially as the lamb dish is one of 4 I am trying this week.

Thanks

Paul

By: Madalene

Madalene — Fri, 23 Jul 2010 21:48:56 +0000

Hi Paul,

Sorry for my slow response, internet been playing up.
I would cook it for the same time, make sure it’s flat or even divide it into two bags if you can.
I hope it came out good.

Happy Cooking
Madalene