Lamb Shoulder - Middle Eastern
Thuglyfe
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
2kg lamb shoulder
Dry rub: brown sugar, salt, pepper, chili, chili flakes, cinnamon, cardamom, turmeric, paprika
Directions
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Step 1
Rub in the dry rub all over and in any crevice you can find
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Step 2
Place into plastic bag
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Step 3
Dunk into 60 degree bath for 1.5-2 days (the magic happens after day 1, so make sure to go longer than 24 hours)
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Step 4
When time’s up, remove from plastic bag, place on a baking sheet, and finish in the broiler with 7 minutes on each side.
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Step 5
Slice, eat, enjoy!
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Finishing Steps
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Step 0
Optionally, create a gravy with the liquid from the bag once you’ve transferred the lamb to the broiler. Make a roux (butter and flour), then whisk in the liquid. The lamb really doesn’t need gravy (or anything), but the gravy is nice on a starch.