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.

Ingredients

Season the lamb neck with the salt and pepper.
Put the meat together with the oil, thyme, bay leaves, lemon thyme, and lemon zest in a vacuum bag and pull vacuum.
Place in a preheated Roner at 62°C and leave to cook for fourteen hours.
Remove the meat from the vacuum and leave to cool.
Heat a pan until very hot and add a little sunflower oil to it.
Briefly fry the lamb neck on all sides until crispy. Make sure that the meat does not cook right through.
Deglaze with some lamb gravy, allowing it to caramelise around the meat.
Serve immediately.