Sous-vide Lamb Shoulder Joint

This is a great way of using a traditionally slow and low cut of meat to give a delicious dining experience.

Ingredients

• about 1 kg lamb shoulder joint, bone in (about 1 kg for a half shoulder joint, 2 kg for a full shoulder)
• 3 garlic cloves per 1 kg of lamb shoulder
• 3 10cm sticks of rosemary per 1 kg of lamb shoulder

Method

1. Rub the shoulder joint with the garlic and rosemary and seal in a sous-vide bag.
2. Cook sous-vide for 24 hours at 65 degrees Celsius.
3. Once it's had the 24 hours, pat dry and leave to dry in the fridge until ready to finish.
4. Spray sunflower oil over the surface and roast in a pre-heated air-fryer at 205 degrees Celsius for 12 minutes, until a crispy crust forms
5. Rest for at least 5 minutes before slicing and enjoying with roast potatoes, parsnips, yorkshire puddings and vegetables.

Serves 4 for 1 kg of shoulder so 8 for a full 2 kg shoulder.