24 Hour Sous Vide Lamb Shoulder

Lexi Gugger

Jono shares how you too can cook a wonderful 24 hour Sous Vide Lamb Shoulder with very little effort on your part.

Jono says Our butchers trussed two lamb shoulders together for me as I was originally planning on doing this on the charcoal rotisserie with the double crackle pork. However, the lamb was much greater in diameter and wouldnt have cooked as well on the rotisserie, so I decided to go in a new direction experimenting Sous Vide a technique Im still relatively new too. But Im thrilled I did, it turned out brilliantly.

Just as seen in our 24 hourSous Vide Lamb Shoulder video below, shows that the steps arent all that complicated.The process is pretty simple as the time in the Sous Vide is where most of the good stuff happens.

What youll want to have on hand:

  • An Organic Lamb Shoulder
  • A Sous Vide Water bath or circulator
  • 6-8 cloves of garlic roughly chopped
  • Pinch of salt (too much will cause the moisture to leach out during cooking, more can always be added at the end)
  • Handfull of sage leaves orrosemary (Use what you have growing or on hand)
  • 4 teaspoons of fennel seeds
  • A couple of grinds of black pepper
  • Olive oil for rubbing

Method:

Startby rubbing the lamb with salt, pepper, garlic, sage and olive oil. Then put the lamb in a vacuum bag and sprinkle with fennel seeds before sealing. Put the sealed bag into the Sous Vide water bath at 70 degrees and let it cook away for 24 hours. After the 24 hours take the bag from bath and take the meat out from the bag making sure to capture all the juices in a bowl. Skim off the fat and what you are left with is almost broth. Brown the meat on the bqq (or on a pan if preferred) to get a crust on the meat (this is called reverse sear) .

After the 24 hours take the bag from bath and take the meat out from the bag making sure to capture all the juices in a bowl. Skim off the fat and what you are left with is a rich liquid close to a broth. Next, brown the meat on the BBQ (or on a pan if preferred) to get a wonderful crust on the outside of the meat, this process is called reverse searing.

Pull the tender meat apart and serve with vegetables or a salad of any kind. Happy Eating!

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