Description: the Lamb shoulder is cooked overnight (Sous vide) in its own juices, red wine, stock, rosemary & garlic until it is meltingly falling apart. This is a rock solid crown pleaser and a great dish to share with family and friends, and is almost foolproof to pull off! You can easily pass this off as your own cooking! Let me say it again, the lamb falls apart in your mouth, it is amazing…
Use the remaining juices to make the jus (instructions below and super easy) and to cook some potatoes or veggies in to go with the lamb. Serve with the tub of Salsa Verde, which is a delicious green herby salsa that helps to balance and add a freshness to the dish. (Salsa verde is a bit like pesto)
Lamb & Sauce Ingredients:: Lamb, Salt, Beef Stock, Red Wine, Rosemary, Onion, Carrot, Garlic, Thyme. Contains: red wine (sulphites, traces of egg and milk products)
Salsa Verde Ingredients: parsley, basil, capers, garlic, lemon, olive oil, mustard, salt, pepper. Contains: no known allergens
Heating Instructions: If frozen, defrost overnight first, then remove lamb from the bag, and place in the tray or a baking dish with some of the fat on top. Place lamb uncovered in the oven on 200c-220c for 45-60 minutes, and turn down or cover if colouring too much. Use excess fat to cook potatoes or vegetables. To make sauce, reduce the remaining liquid in a pot by about half. Add a little cornflour to thicken if needed and you can also reduce a glass or two or red or white wine and add to the sauce. Serve with Salsa Verde and Pan Jus
