2 lamb shoulders 1,4kg

2 Springs Rosemary

Ice bath- to chill

Olive oil 

Salt and pepper


Colour the meat on the grill or in a pan.

Place the lamb into sous vide bags with the rosemary ( or vacuum pack)

Cook at 68 degrees for 90 minutes, then chill in an ice bath.

To serve reheat in the water bath for 30 minutes and finish on the grill with olive oil and seasoning.

This meat can also be cooked slowly on the fire to the desired temperature but for ease of service we find that sous vide method works best 

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