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Still looking for the right dish for the next holidays? With this delicious and juicy recipe for a shoulder of lamb, you're certainly on the right track. Cooked very slowly and low, the piece becomes buttery soft and simply delicious! Served with potato dumplings and red cabbage!
Parcel the lamb shoulder, season with salt and pepper and place in a vacuum bag with two sprigs of thyme and the rosemary and vacuum seal until watertight.
Cook the shoulder of lamb at 68° C for approx. 10 hours in the sous-vide.
Remove the shoulder from the cooking bag and sear all around in the pan. Season with salt and pepper. Serve with potato dumplings and red cabbage.
