Lamb cooked at a low temperature

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 75º.

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 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).

To serve:

Debone the shoulder, make the cuts and position it on the plate along with the garnish which you have completed.