Sous Vide - Lamb

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Quality Standard lamb

L a m b R a nge Michelin starred Chef, Andreas Antona and Master Butcher Dick Van Leeuwen have pooled their vast knowledge to create an innovative range of lamb forequarter and offal cuts which are ideal for both traditional and sous vide cooking. This new range not only increases carcase utilisation, it also provides real differentiation on menus for consumers to try.

Lamb Heart, Lamb Liver and Boneless Lamb Breast Mince equal parts of lamb liver, lamb heart and boneless lamb breast. Add prunes, breadcrumbs, caramelised onions, salt, pepper, fresh sage and mix together. Shape into faggots, wrap in caul fat and pan roast in the oven for 15 minutes at 200°C. Add a reduced veal jus and roast for a further 5 minutes.

Lamb Heart and Lamb Liver EBLEX Code: Offal L001

Faggots served with mash, carrots and a veal jus

Lamb Spatchcock (Shoulder) Score the spatchcock and season with salt and pepper on both sides. Cook on a plancher grill for 8-10 minutes, turning occasionally. Finish in the oven for 10 minutes and leave to rest for 25-30 minutes, then slice and serve.

Lamb Spatchcock (Shoulder) EBLEX Code: Forequarter L030

The rib eye joint (EBLEX Code: Forequarter L031) is removed from the forequarter and the remainder is deboned and scored to create the spatchcock.

Spatchcock Lamb Shoulder with salt baked potatoes, caramelised fennel and a salsa verde

Rolled Belly of Lamb Confit with duck fat, garlic and thyme and cook for 8 hours at 80°C. Roll in cling film and chill down. Slice, flour and cook on a plancher grill for 2 minutes each side to brown.

Rolled Belly of Lamb EBLEX Code: Breast L013

This joint is prepared from 3 boneless breasts of lamb with the red flank meat and excess fat removed. Ideal for slow cooking.

Sliced Belly of Lamb with butternut puree, summer cabbage and a mint and caper jus

Lamb Spare Rib Season with salt and pepper, place in a vacuum bag and sous vide cook for 8 hours at 75°C. Finish on a plancher grill. Season with smoked salt, piment d’espelette and lemon. Slice and serve with a salad of toasted cracked wheat, feta, pomegranate, mint, parsley, olive oil and lemon.

Lamb Spare Rib

EBLEX Code: Breast L012

The flank is removed from the rib section of the breast, excess fat is removed and the outer is scored.

Belly Rack Ribs with a cracked wheat salad

Chunky Neck Chops Gently braise for 31∕2 hours. Pan finish in some of the broth, tomatoes, peppers, fresh white beans and fresh basil.

Chunky Neck Chops

EBLEX Code: Forequarter L037

The neck is removed in line with the first rib and excess fat is trimmed off. The remainder is cut into 3 portions.

Braised Lamb Neck Chops with fresh white beans

Lamb Tongue Brine for 24 hours in curing salt, black peppercorns, garlic and thyme. Simmer for 3 hours in chicken stock and a mirepoix of vegetables. Remove the skin when the tongue is warm. Leave the tongue to cool and slice and serve.

Lamb Tongue

EBLEX Code: Offal L001

Pastrami of Lamb Tongue with pickled vegetables and a mustard and butternut dressing

Quality Standard lamb

W o r k i n g t o

b e n e f i t A ndr e a s A ntona

Born in West Sussex to a Greek Cypriot family, Andreas did his training at Ealing Technical College under Victor Cesarini. He then spent 6 years working in Germany and Switzerland before returning to London to work with Anton Mosimann and Michael Quinn at a two Michelin starred London hotel. In 1993, Andreas opened his own restaurant in Warwickshire, which soon gained a Michelin star of its own. With a career spanning over 35 years, Andreas is not only highly respected as a restaurateur, but also as a mentor to many of the chefs that have worked under him.

t o g e t h e r t h e

i n d u s t r y D i c k Va n L e e u w e n

Dick has worked in the meat industry for over 30 years. He did his training at the widely acclaimed Utrecht School of butchery in Holland. He has worked in various sectors of the industry including retail outlets, processing plants and the Meat and Livestock Commission where he developed many new products and cutting techniques. Working now for EBLEX, primarily with processors and specialist butchers, and acclaimed as a leading authority in butchery skills and meat processing techniques, Dick has produced various meat cutting publications to assist butchers and caterers to improve quality, by using the latest cutting techniques.

Disclaimer: Sous vide is a relatively new and evolving method of cooking. As with all cooking techniques, the chef must ensure that they fully understand the preparation, the cooking times and temperatures required. This brochure is for information purposes only and illustrates a limited number of recipe suggestions. It is the responsibility of the chef to ensure that they follow the correct food hygiene regulations and cooking parameters for the dishes they serve. Anyone undertaking sous vide cooking should fully inform themselves about this exciting technique prior to service. Source: Grant Instruments (Cambridge) Ltd While the Agriculture and Horticulture Development Board (AHDB), operating through its EBLEX division, seeks to ensure that the information contained within this document is accurate at the time of printing, no warranty is given in respect thereof and, to the maximum extent permitted by law the Agriculture and Horticulture Development Board accepts no liability for loss, damage or injury howsoever caused (including that caused by negligence) or suffered directly or indirectly in relation to information and opinions contained in or omitted from this document. All copyright including images and photography remain that of AHDB. Any duplication of this brochure is strictly forbidden. No duplication, either in part or full without prior permission from the publisher, is allowed. All images and copy remain the property of AHDB. Š Agriculture and Horticulture Development Board 2012. All rights reserved. EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL. EBLEX is a division of the Agriculture and Horticulture Development Board.