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:
- 6 lamb shoulders of approx. 450-600 g
- 300 g of natural yoghurt between the 6 shoulders
- Black peppercorns
- Crushed garlic
Mix everything together and vacuum cook to marinate for 12 hours.
Vacuum cooking the shoulders:
- 6 marinated lamb shoulders
- Olive oil
- ½ litre of water between the 6 shoulders
- 1 tbl white wine
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 75º.
When they are ready, take them out of the SmartVide and put them into a blast chiller.
Submerge the shoulders’ vacuum bag in the SmartVide at a temperature of 65º 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).
Debone the shoulder, make the cuts and position it on the plate along with the garnish which you have completed.