Gastronomixs

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.

Confited and glazed lamb neckEnlarge

Ingredients

1

kg

lamb neck

200

ml

olive oil

2

sprigs

thyme

2

sprigs

lemon thyme

2

 

bay leaves

1/6

 

lemon zest

3

cloves

garlic

2

g

curing salt (colorozo)

2

twists of

ground white pepper

50

ml.

lamb gravy

Preparation method

Serving suggestions

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