A while ago we made a video on how to cook lamb at a low temperature and, today, as requested by users, we have decided to publish the full recipe.
Marinade for the shoulders:
Ingredients:
- 6 lamb shoulders of approx. 450-600 g
- 300 g of natural yoghurt between the 6 shoulders
- Thyme
- Salt
- Black peppercorns
- Crushed garlic
Preparation:
Mix everything together and vacuum cook to marinate for 12 hours.
Vacuum cooking the shoulders:
Ingredients:
- 6 marinated lamb shoulders
- Olive oil
- ½ litre of water between the 6 shoulders
- Salt
- 1 tbl white wine
Preparation:
Clean the marinade off the lamb shoulders thoroughly, put them into a vacuum cooking bag and add the olive oil, water, salt and white wine.
Cook each of the shoulders in each bag separately for 7 hours at 75ºC (167ºF).
When they are ready, take them out of the SmartVide and put them into a blast chiller.
To Regenerate:
Submerge the shoulders’ vacuum bag in the SmartVide at a temperature of 75º (167ºF) for approximately 20 minutes. Finish searing the meat on a grill or in a frying pan. Using a salamander can also be a good option for searing unilaterally.
Root vegetable garnish:
A selection of seasonal root vegetables, chopped and vacuum cooked (see vegetable cooking table).
To serve:
Debone the shoulder, make the cuts and position it on the plate along with the garnish which you have completed.
