Lamb shoulder in sous vide
8 servings
800 minutes
Sous-vide lamb shoulder is an art of slow cooking that reveals the depth of meat flavor. Marinated in a mixture of prunes, thyme, rosemary, and meat broth, it acquires a rich aroma with subtle sweet notes. Slow cooking at low temperatures makes the meat incredibly tender and juicy while retaining all its juices. This cooking method is a perfect blend of tradition and modern technology that preserves the natural taste and texture of the meat. The dish can be served in its natural tenderness or with a crispy crust after roasting, accompanied by a flavorful sauce and vegetable garnish. This exquisite dish is perfect for a festive dinner or a cozy family gathering, highlighting the richness of lamb's flavor nuances.
1
Prepare all the ingredients.
2
Place prunes, thyme leaves, and rosemary in a blender, and pour in broth and soy sauce.
- Prunes: 350 g
- Thyme: 5 sprig
- Rosemary: 3 sprigs
- Meat broth: 1 l
- Soy sauce: 300 ml
3
Beat everything together until a homogeneous mass.
4
Pour the resulting marinade over the shoulder and let it marinate in the refrigerator for a day, or better two.
- Shoulder of lamb: 1 piece
5
Place the shoulder with the marinade in a vacuum bag.
6
Cook in sous-vide at 80 degrees for 12 hours.
7
The ready spatula can be served immediately with the sauce it was cooked in, or it can be placed in an oven preheated to 200 degrees for 15-20 minutes to create a delicious crust on the meat.
- Shoulder of lamb: 1 piece
8
Remove the meat from the bone and serve with sauce and vegetable garnish.