Slow cooked lamb neck rouleau
A lovely slow-cooked piece of meat with a subtle grill flavour.
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Ingredients
|
1 |
|
lamb neck |
|
5 |
g |
curing salt (colorozo) |
|
2 |
g |
white pepper, ground |
Preparation method
- Clean the lamb neck by removing excess fat and membranes with a sharp knife.
- Season the meat with the white pepper and curing salt.
- Place the lamb neck in the middle of several layers of cling film and roll up as tightly as possible. For the best results, first tie one end into a knot then pull the neck tight and then tie a knot at the other end.
- Place in a vacuum bag and pull vacuum.
- Cook in a Roner (hot water bath) at precisely 62°C for eighteen hours.
- Take the cooked meat out of the vacuum bag and remove the cling film.
- Wrap up tightly in new layers of cling film as you did the first time.
- Set aside in the refrigerator to cool for several hours.
- Heat up the grill until it is very hot.
- Cut the neck into the required size and grill briefly to create a diamond pattern.
- Sprinkle with salt or Maldon salt just before serving.
Serving suggestions
- Serve in combination with asparagus, aubergine, courgette, green legume, sweet pepper, tomato, onion, or fennel components.
- As part of a composition with e.g. artichoke, raw mushroom and carrot.