Pulled lamb shoulder with best bloody jus of all time
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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
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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.
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Step 2
Vacuum seal, if you have time it would be good to leave it in the fridge over night. Your choice.
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Step 3
Cook in sous vide at 68 C for 22 hours
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Step 4
Strain juices from bag into gravy pot add butter and reduce to make the best bloody jus of all time.
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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.
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Step 6
Pull meat off bone and serve with jus