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Confit lamb neck rouleau

A very tasty but also rational preparation of lamb neck bound with lamb glace. The glaze has a distinct lamb flavour and offers a wide range of serving suggestions.

Makes 2 kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

2
kg
lamb neck fillets
250
g
green herb brine
300
ml
neutral oil
300
g
lamb glace
24
g
gelatin leaves, soaked in cold water
as needed
neutral oil
as needed
black pepper

Scale recipe

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