Lamb Shoulder, Slow-Cooked on the BBQ | Recipe by sousvidetools.com | sousvidetools.com
Discover the art of precision cooking with Chef Chris Holland's expert sous vide technique, blending fresh seasonal ingredients for delicious results. Perfect for home chefs and professionals alike.
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.sousvidetools.com.
Ingredients
- 1.4–1.6kg lamb shoulder (prepared weight), bone removed and tied with butcher’s string
- 2 large onions, cut into 1cm-thick slices
- ¼ teaspoon whole black peppercorns
- 1 tsp. coriander seeds
- 2 tsp. mild curry powder
- 1 tsp. ground mace
- 2 tsp. sea salt
- 2 cloves garlic, peeled
- 1 tbsp. chopped fresh rosemary leaves
- 1 tbsp. chopped fresh thyme
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