Cooking Instructions
About your product choice
Well trimmed with little fat, lamb fillet can often be treated just like beef fillet, serving up a meal just as tender and juicy
30mins
55°
/
131°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Brush on a harrisa paste for a taste of Morocco
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Sous Vide Fillets of Lamb with a Salad of Moroccan Couscous
An exotic Moroccan couscous salad with chickpeas, raisins and colourful vegetables coated in a delicately spiced olive oil and lemon dressing. A stunning addition to the lamb fillet.
View Recipe