Sous Vide Misoyaki Lamb Neck | Aussie Beef & Lamb | Food Service | North America
www.foodservice.aussiebeefandlamb.com
Ready to take your taste buds on a trip? Our Sous Vide Misoyaki Lamb Neck recipe is the perfect adventure - so tasty and succulent!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodservice.aussiebeefandlamb.com.
Ingredients
- 4 x 3 ounce neck fillet roast
- 10 ounces Saikyo miso
- 1 ¼ cups sake
- 1/3 cup soy sauce
- ½ cup mirin
- Bamboo leaf
- Yamamomo*
- pickled baby radish
- Rice vinegar
- Sugar
- Salt
- Baby radish
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