Portion/Yield:Serves 4 - 6
Shoulder of lamb is level pegging with belly of pork when it comes to my favourite meats. Spring unwelcome new season British lamb and in my books it’s the best time to eat lamb. I have prepared this recipe using the sous vide method, this cooking method is ideal for cuts of meat that requires slow cooking. The meat is tender and with very little weight loss and hardly any shrinkage it’s my preferred method of cooking cuts like shoulder of lamb.
I am know amongst my friends for my speciality of confit shoulder of lamb which is then turned into a delicious shepherds pie or lamb lasagne. I cook the lamb shoulder submerged in duck/ goose fat cooked for 4 hours in the oven at 150°C then, flaked and turned into these mouthwatering dishes.
Ingredients & Method
- 800g shoulder of lamb, deboned
- Sea salt and freshly cracked black pepper
- 3tbs olive oil
- 1 clove of garlic
- Large sprig for each thyme, rosemary and savoury
Preheat the water bath to 83°C.
Pat the lamb dry with kitchen paper. Rub the salt and pepper into the lamb shoulder.
Seal the vacuum bag on hard vacuum and cook the lamb for 8hours.
Once the lamb is cooked, remove the shoulder of lamb from the bag. Place the lamb skin side up on a baking tray. Pass the remaining liquid juices in the bag through a fine sieve into a small saucepan. Place the lamb shoulder under a preheated grill for 10 – 15 minutes until the skin become crispy and golden brown.
Bring the lamb juices to the boil and serve as a sauce with the lamb. Serve the lamb with roast or dauphinoise potatoes and buttered seasonal greens.