Cooking Instructions
About your product choice
Amazingly this is an inexpensive cut, which is surprising for the beautifully moist payoff. If you're nervous about carving, ask your butcher to de-bone for you.
12hrs
75°
/
167°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
Sundried tomatos and basil blended to a paste and rubbed on the shoulder will add a taste of the Mediterranean
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 Shoulder of Lamb
A decent shoulder of lamb is always impressive however you cook it – this way is simple, tasty and really shows off the meat.
View Recipe