Gavin's 12 Hour Lamb Shoulder With Salsa Verde

Gavin's Lamb shoulder is cooked overnight (Sous vide) in its own juices, red wine, stock, rosemary & garlic until it is meltingly falling apart. An amazing entertaining centrepiece that will steal the show, the lamb just falls apart in your mouth. This is served with a side of fresh salsa verde, the perfect accompaniment. 

Made with ❤️ by Gavin

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves 6+ (1.6kg)

  Reheating Instructions:

  1. Defrost in fridge overnight.

  2. Remove lamb from the bag, and place in the tray or a baking dish with some of the fat on top.

  3. Place lamb uncovered in the oven on 200c-220c for 45-60 minutes, and turn down or cover if colouring too much.

  4. To make sauce, reduce the remaining liquid in a pot by about half. Add a little cornflour to thicken if needed and you can also reduce a glass or two or red or white wine and add to the sauce. Serve with Salsa Verde and Pan Jus.

  Ingredients: lamb, salt, beef stock, red Wine (sulphites), rosemary, onion, carrot, garlic, thyme, parsley, basil, capers, garlic, lemon, olive oil, mustard, salt, pepper.

  Contains: Sulphites 

• Growing up, I was always cooking and creating in the kitchen with my mother, growing fresh produce in our garden, experimenting with dishes at home, and was brought up eating kale, spinach and humous before they were well-known foods!

  I have cooked in some of the best fine dining restaurants in Australia, but at home, and as a father of three, my food is all about comfort food that is unpretentious, wholesome, nutritious, and that the whole family can share. I love cooking with the best seasonal and local fresh produce and being able to transform this into something healthy and super tasty for everyone to enjoy.

  
  

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