Roast Lamb Shoulder
Salt & Pepper
The lamb is refrigerated overnight after cooking and you can finish it in the oven for 15+ minutes at 200 degrees celsius.
It contains 400-450 g after cooking.
The lamb shoulder is cooked sous vide for 8hrs+ in a marinade of parsley, coriander, lemon and pepper. The juices left over are reduced and turned into a gravy.
Portion Size: 450g~
Protein - 76g
Carbohydrate - 0g
Fat - 95g
These numbers are estimates, each meal may vary slightly.