Brined Lamb Shoulder

• khẩu phần: 6

Nguyên liệu

200g cooking salt

2Tbsp peppercorns

Peel of 1 orange

Peel of 1 lemon

2 cinnamon sticks

2 star anise

3 bay

2 sprigs marjoram

2kg lamb shoulder or bigger

80ml evoo

1 two salt

Hướng dẫn

Combine salt, peppercorns, citrus peel, spices and herb with 2 litres of water. Bring to boil and then reduce to summer and cook for 5 minutes.

Cool completely.

Add lamb, vacuum pack it and refrigerate for 24 hours.

Remove lamb from brine and sous vide for 24 hours at 70 C.

Otherwise, cook lamb in Dutch oven at 140C for 5 hours. Add some wine or stock.

Serve with whatever.

Ghi chú

From Movida Cocina cookbook.