Lamb shoulder cooked at low temperature: more tender is impossible

Today we are going to prepare a recipe for finger licking. Literally. It is a shoulder of lamb cooked at a low temperature: it is impossible to get more tender. To get it we have to double-cook first in a vacuum bag and then in the gratin to give it that nice final golden brown.

Since I started cooking at low temperatures using the immersion circulator, every day I make a recipe I become a little more convinced of this way of cooking, especially because of the texture it leaves in food after long cookings. With a garnish of piquillo peppers, it is a totally festive dish to share.


For 2 persons
  • Shoulder of suckling lamb 1
  • Piquillo peppers for garnish
  • Garlic clove 3
  • Lard a pegotito
  • Sherry vinegar to finish off the sauce
  • Fresh rosemary two or three sprigs

How to make lamb shoulder at low temperature

Difficulty: easy
  • Total time 48 h 5 m
  • Elaboration 5m
  • Cooking 48 h

We prepare the shoulder of suckling lamb, season it and lightly spread it with a small piece of lard. We put it in a vacuum bag and add a few sprigs of rosemary and a few drops of vinegar. We seal in a vacuum.

In a saucepan or in any other container, fill with water and connect the immersion circulator and set the temperature to 64 degrees. We let cook for 48 hours. I use the one from Anova Culinary. In the images you can see that I did it in a basin because I was making four sticks at the same time for a family meal.

After that very long cooking at low temperature, we open the bag and pour the juices in a saucepan. Add two tablespoons of sherry vinegar and reduce until you get a sauce. The flavor of rosemary, meat juices and vinegar give it an impressive flavor.

On the other hand, we place the shoulder in a baking dish and brown it in the gratin until it is to our liking. Cooking at low temperature leaves it very tender but does not produce Maillard reactions so it does not look good until browned. Then there is really "tear.

What to accompany the recipe for lamb shoulder at low temperature

To accompany our recipe for lamb shoulder at low temperature I recommend the garnish of piquillo peppers with garlic. To make it, roll some garlic and when they start to brown in a frying pan with olive oil, add the peppers and let them confit for a couple of minutes on each side.

Tags:  Fish Desserts Vegetables And Legumes 

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