Recipe Low-temperature Stuffed Lamb Shoulder

Step 1

Low TemperatureLow-temperature Stuffed Lamb Shoulder

Step 2

Take off the bone from the lamb shoulder and cut it open.Cook until golden the chopped onion and garlic, add the bacon cubes and brown the mix.Add the mushrooms and cook until water evaporates, then cover with the stock and reduce the juice. Add the alcohol and the herbs and let evaporate. Allow to cool, then stuff the lamb and fix it with a food string.Vacuum pack in a cooking bag with oil. Place the bag in the ceramics pot, cover with its lid and close the OCOO with the pressure lid.Set the Wellbeing mode for 12 hours at 75°C and cook.Once cooked, open the bag and sear the lamb in each side in a no-stick pan.Plate with the desired side dish, coat with a demi-glace.