Sous-Vide Spring Lamb Shoulder Roast by Bill Wilkat 2018/10/27

Sous-Vide Spring Lamb Shoulder Roast by Bill Wilkat 2018/10/27

Serves up to 6

I assume that you’re familiar with the French sous-vide method of slow cooking food at lower heat in a water bath, but if not you can read about it here: Sous-Vide.  It’s an ideal way to cook food as it retains all the moisture ensuring that what ever you are preparing does not get dried out or lose it’s flavour and nutrients. You will need to plan ahead due to the lengthy cooking time!

If you’ve never had the opportunity to feast on Australian lamb, this will give you yet another good reason to do so.  I’m surprised at how many people I’ve met who have never eaten lamb and how many who have told me that they don’t like the flavour of it.  Of course, many have had the unpleasant experience of eating strong-tasting Mutton and that is quite a different thing altogether; and I don’t blame them it that’s what they are relating it to, as Mutton is in my opinion “terrible”!

Vicki and I have often prepared lamb shanks using a Jamie Oliver’s recipe that is simply fantastic; thanks to our nephew Marc who turned us on to that one, we’ve gone beyond simple lamb chops on the barbecue, which was something I did every summer, (and I’ll post my recipe for those in the future).  In fact, I should tell you that for many years I would not even go any where near lamb meat because of my unpleasant memories of eating strong off-putting Mutton.

But now, fortunately we are able to purchase lamb meat from Australia and/or New Zealand which frankly is incredibly delicious and rival’s beef to the point that many prefer it—and it’s not difficult to understand why.  It’s delectable and lucious and fall-off-the-bone tender when cooked the right way. Speaking of things that are fortunate, my brother Ben is an awesome cook and today you are lucky enough to have me sharing his “sous-vide” method of preparing an amazing lamb shoulder that finishes off under the broiler and also yields a fantastic “au jus” that can be converted into perfect gravy to drizzle over the lamb when serving. So do yourself a favour, and try this recipe—you’ll love it!

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INGREDIENTS:

  • 1 Spring Lamb Shoulder Roast about 2 kg (4.40 lbs)
  • 15 to 30 ml (1 to 2 tbsp) mustard (Dijon or Yellow Ballpark style, or a combo of both).
  • 15 g (1 tbsp) dried rosemary
  • 2 large garlic cloves
  • 57 g packet of gravy mix (an ideal Canadian choice is St. Hubert’s Low-Sodium BBQ sauce but if you can’t find that, select your favourite sauce mix).
  • Water as needed
Australian Spring Lamb

INSTRUCTIONS:

  • Pre-heat the sous-vide bath water to 70 C (158 F).
  • Pat the roast dry with paper towel.
  • Spread the mustard over one side of the lamb shoulder and spread the rosemary over top.

  • Prepare a suitably sized vacuum bag for your sous-vide pouch and place the lamb inside.
  • Use a vacuum sealer to seal it shut—it’s not necessary to remove 100% of the air but you don’t want too much remaining as it will float and needs to be weighted down with a heavy plate or two to keep it submerged.

  • Place the sous-vide pouch into the water bath, and add the dish or dishes as needed to weigh it down as noted above.

  • Cook for 24 hours.
  • Remove the roast and transfer it together with all its’ juices into a roasting pan and place it under a re-heated broiler with the fat cap side up and broil until it’s nicely browned.

  • Remove the roast and tent with aluminum foil. 
  • Drain the juices and strain them to remove the rosemary pieces, and pour into a microwavable 1 litre (4 cup) glass measuring cup; top up with water as needed to ensure you have 500 ml (2 cup).
  • Stir in the gravy sauce mix, and heat on high for about 6 minutes stirring it each minute to ensure the gravy is nicely blended.
  • Serve with your favourite side dishes—we enjoyed it with roasted broccoli and corn fritters (recipe for fritter to follow in the near future, so please come back and visit again soon).

NOTE:  This recipe does not call for any salt or pepper as the salt in the mustard and S & P in the gravy mix is adequate to season the meat.  However, you may prefer to add some but we do suggest you try it without as you can always season it more later if desired.

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Sous-Vide Spring Lamb Shoulder Roast by Bill Wilkat 2018/10/27

A beautifully sous-vide cooked Australian Spring Lamb Shoulder with wonderful mustard rosemary garlic seasoning.

  • Author: Bill Wilkat

Ingredients

  • 1 Spring Lamb Shoulder Roast about 2 kg (4.40 lbs)
  • 15 to 30 ml (1 to 2 tbsp) mustard (Dijon or Yellow Ballpark style, or a combo of both).
  • 15 g (1 tbsp) dried rosemary
  • 2 large garlic cloves
  • 57 g packet of gravy mix (an ideal Canadian choice is St. Hubert’s Low-Sodium BBQ sauce but if you can’t find that, select your favourite sauce mix).
  • Water as needed

Instructions

  • Pre-heat the sous-vide bath water to 70 C (158 F).
  • Pat the roast dry with paper towel.
  • Spread the mustard over one side of the lamb shoulder and spread the rosemary over top.
  • Prepare a suitably sized vacuum bag for your sous-vide pouch and place the lamb inside.
  • Use a vacuum sealer to seal it shut—it’s not necessary to remove 100% of the air but you don’t want too much remaining as it will float and needs to be weighted down with a heavy plate or two to keep it submerged.
  • Place the sous-vide pouch into the water bath, and add the dish or dishes as needed to weigh it down as noted above.
  • Cook for 24 hours.
  • Remove the roast and transfer it together with all its’ juices into a roasting pan and place it under a re-heated broiler with the fat cap side up and broil until it’s nicely browned.
  • Remove the roast and tent with aluminum foil.
  • Drain the juices and strain them to remove the rosemary pieces, and pour into a microwavable 1 litre (4 cup) glass measuring cup; top up with water as needed to ensure you have 500 ml (2 cup).
  • Stir in the gravy sauce mix, and heat on high for about 6 minutes stirring it each minute to ensure the gravy is nicely blended.
  • Serve with your favourite side dishes—we enjoyed it with roasted broccoli and corn fritters (recipe for fritter to follow in the near future, so please come back and visit again soon).

Notes

This recipe does not call for any salt or pepper as the salt in the mustard and S & P in the gravy mix is adequate to season the meat.  However, you may prefer to add some but we do suggest you try it without as you can always season it more later if desired.

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Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.