Tasmanian Lamb Shoulder

Lamb shoulder or forequarter. I reckon is better than leg! Slow cooked it’s packed with flavour and is so moist. We are lucky to be using our own farm raised and ethically butchered at home lambs. Also we have our own rosemary bush right by the back door! Plus we live in Tasmania so have easy access to the incredible Tasmanian pepperberry , pepper and spice in one hit! Try it if you can find some, avail online.

Author

chefdavidt

Prep Time: 00:05

Recipe Time: 16:00

Temperature : 158F / 70C

Ingredients

• Tasmanian Lamb shoulder boned and rolled
• Salt and pepper
• Tasmanian pepper berry ground.
• Fresh rosemary

Directions

1. Set your Anova Sous Vide Precision Cooker to 158.0ºF / 70.0ºC.
3. Bag as you prefer, I like vacuum

1. Finish on hot BBQ to colour the outside, and reheat if you stored between cooking and serving. This is great to prepare the night before and take the next day or two to a mates BBQ