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I just love lamb shoulder - SO forgiving...

post #1 of 4
Thread Starter 

It's Easter time, and that means lamb over here. I'm doing boned lamb shoulder, stuffed with gremolata and tied into a roll. Seasoned on the outside with sea salt, fresh ground pepper and fennel seeds. Plonked into a casserole with aromatic veg and water, blitzed for 40 mins at 200° (Celsius, that is), then down to 160°C for two hours. Then I've kept it in its juices in a bain marie for three hours and it's still great!

 

Try that with a rack or saddle of lamb...

post #2 of 4

we have been doing a lot of lamb lately. confit front legs and neck then glazed in lamb for service, also the back legs and saddle butchered seared and 57 degrees for 1 hour or so perfect after a hard sear or blow torch first. \

post #3 of 4
Thread Starter 
Quote:
Originally Posted by Pirate-chef View Post

we have been doing a lot of lamb lately. confit front legs and neck then glazed in lamb for service, also the back legs and saddle butchered seared and 57 degrees for 1 hour or so perfect after a hard sear or blow torch first. \


Mmmh, Pirate, would you mind elaborating on the confit of front legs and neck??!! Thanks :-)

post #4 of 4

deep gastro, garlic bay leaf thyme and any other herbs you have in mind. 75 celsius 8 hours plus, take it out rest in the fat until you can handle it. seam out the muscles with your hands its incredibly easy to break them down shread them then. skim off the oil and the lamb fond will fall to the bottom. 

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