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Confited and glazed lamb neck

This lamb neck is first vacuum-cooked and then glazed with a syrupy sauce to produce a tender and succulent result.

Makes 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

1
kg
lamb neck
2
g
curing salt
200
ml
olive oil
2
sprigs
thyme
2
sprigs
lemon thyme
2
leaves
bay leaf
5
g
lemon peel
3
cloves
garlic
50
ml
lamb jus
as needed
freshly-ground white pepper

Scale recipe

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