Gundagai Lamb GLQ5+ Bone-in Lamb Shoulder
2-4 people
If you're short on time, skip the brining step in the recipe; the dish will still be delicious.
INGREDIENTS
Lamb
-
1
oyster-cut bone-in lamb shoulder
-
brine
-
40g
salt
-
2l
water
-
3
garlic cloves
-
100ml
olive oil
-
50ml
pomegranate molasses
-
2
preserved lemons
-
1
bunch fresh oregano
-
80g
diced butter
METHOD
- Start by making a brine solution: Bring the salt and water to a boil or until the salt dissolves. Once the brine cools, place the shoulder in it overnight.
- Remove the shoulder from the brine and place it in a vacuum-sealed bag with garlic, olive oil, and molasses. Cook at 78 degrees Celsius for 12 hours, then chill in the bag.
- Remove the shoulder from the bag and set the juices aside. Place the shoulder on a tray with a wire rack or trivet underneath. Place the tray in a preheated oven at 190 degrees Celsius, fat cap side up. Heat the shoulder until golden brown and hot in the centre. The fat will render beautifully.
- Cut the preserved lemons into quarters and remove the flesh. Dice the skins into small pieces. Pour the liquid reserved from the sous-vide bag into a pan and reduce it, adding butter to emulsify. Take off the heat and mix in the diced preserved lemon and picked oregano leaves.
- Place the lamb shoulder in the centre of a large serving plate and liberally add the sauce.
Tips for Commercial Kitchens
The oyster lamb shoulder cut is one of the easiest cuts to cook. It is a perfect introduction to lamb preparation; its size and visually appealing presentation make it a favourite in restaurant cooking.
PREP IN ADVANCE: Yes.
SUITED TO VOLUME CATERING/SERVICE: Yes.
KITCHEN EFFICIENCY: Once cooked, this dish can be brought to a serving temperature in under 10 minutes.
HOLDING POTENTIAL: Yes.
SERVICE STYLE: Best suited to shared dining menus.
VERSATILITY: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.
COST ON PLATE: A high-yield, cost-effective dish.
