Pulled lamb shoulder with best bloody jus of all time

Ingredients for 4

• Lamb shoulder bone in

• 2 x Garlic cloves

• 4 x rosemary sprigs

• 4 x thyme sprigs

• 2 x thin lemon slices

• Generous sea salt

• Pepper

• Lemon herb rub (optional)

Directions

• Step 1

  Season both sides with above ingredients. Light olive oil first for the salt to stick and rub salt in all over 1 side at a time Crush garlic cloves, Place rosemary and thyme on and add lemon. Place in bag and repeat above step once in bag on opposite side.

• Step 2

  Vacuum seal, if you have time it would be good to leave it in the fridge over night. Your choice.

• Step 3

  Cook in sous vide at 68 C for 22 hours

• Step 4

  Strain juices from bag into gravy pot add butter and reduce to make the best bloody jus of all time.

• 

  Step 5

  Place meat carefully so not to fall apart on ripping hot bbq fat down to char and turn carefully once to char both sides.

• Step 6

  Pull meat off bone and serve with jus

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