Rare Medium

Pro Tips - Lamb

Sam Burke

Meat Lamb

Cut Shoulder

For masterstock: Heat oil in a stockpot over medium-high heat. Add garlic, ginger, green onions, coriander, cinnamon quills and star anise. Cook for 3 minutes, stirring. Deglaze with Shaoxing wine, add soy, brown sugar. Stir to dissolve sugar. Add water, reduce heat and gently simmer for 30 minutes to allow flavours to infuse.
Heat oil in a large frying pan over medium high heat, add onion, green onions and celery. Cook vegetables for 5 minutes or until lightly caramelised. Transfer to a gastronorm tray.
Return pan to a medium-high heat. Add lamb shoulders, skin side down for 5 minutes. Turn lamb shoulders over and cook for a further 5 minutes. Place on top of vegetables in gastronorm.
Pour masterstock over lamb and vegetables. Cover with a layer of baking paper followed by a layer of foil. Cook at 90°C for 10 hours, 30% steam and 70% dry heat.
Remove lamb shoulder from masterstock, placing in a clean gastronorm.
Strain the masterstock through a chinois, bring to the boil and reduce to a glaze.
Pour glaze over lamb shoulder, place back in oven and cook for a further 20 minutes at 170°C.
Remove the lamb from the oven to rest, covered loosely with foil. When ready to plate, transfer to a serving dish. Spoon over some cooking liquid and serve with Asian inspired roasted broccoli and kale