Confit leg of lamb

Curing the leg of lamb first gives it tremendous flavour.

Makes 20 portions of 90 grams.

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No allergens or dietary requirements.

Ingredients

2

kg

leg of lamb, boneless

31

g

cane sugar

10

g

rosemary

10

g

oregano

5

g

thyme

5

g

chervil

1

clove

garlic

200

ml

olive oil

125

g

coarse sea salt

as needed

sunflower oil

as needed

salt and pepper

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