Sous Vide Lamb Shoulder Recipe

Served with Sous Vide Agria Mash and red wine jus - this delicious, succulent dish takes under 45 minutes in total! Try our delicious sous vide lamb shoulder recipe today and discover how easy and convenient it is.

Ingredients

• 1 pkt Sous Vide Lamb Oyster Shoulder (173141) or

• 1 pkt Sous Vide Rosemary & Mint Lamb Shoulder (173140)

• 1 bag Sous Vide Agria Potato Mash (172803)

• 1 pkt Stockman's 1/3 Beef Reduction (173292)

• 500ml cooking red wine (173732)

• 250ml cream

• 200g butter

Method

1. Remove lamb of choice from packaging and roast in oven - 200°c for 30 minutes.

2. Heat Sous Vide Agria Potato Mash on the stovetop with cream and butter - 8-10 minutes on medium heat, until reaching the consistency of your preference.

3. Add packet of beef reduction and cooking red wine to a pot, boil until it has reduced by a quarter of the volume - this should take about 20 minutes.

4. Serve! Place or pipe mash onto a plate, top with a few slices of the juicy lamb meat and nappè the jus over the top.

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