Roast Lamb Shoulder

Key Ingredients

Lamb Shoulder
Parsley
Coriander
Lemon
Salt & Pepper

Serving Instructions

The lamb is refrigerated overnight after cooking and you can finish it in the oven for 15+ minutes at 200 degrees celsius.

Tips

It contains 400-450 g after cooking.

Method

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.

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