COMBIONLINE - Neck of lamb with lemon and thyme

COMBIONLINE - Neck of lamb with lemon and thyme

combionline.com

Preheat the Retigo combi oven on combi mode 70%, 140°C, core probe to 80°C. Plac...

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Ingredients

  • 1.0000 kg neck of lamb
  • 2.0000 tPcs lemon, juice only
  • 7.0000 tPcs thyme sprig
  • 200.0000 ml water
  • 2.0000 g salt
  • 1.0000 g black pepper

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