Slow Cooked Lamb Shoulder/Confit Masterclass on Michelin star Level by top chef Walter Trupp
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Once you watched this video you will know everything there is to know about the secrets of slow cooked lamb shoulder/ lamb Confit . Learn about liver pate cooking techniques and how it is made in its most delicious way.
I teach you every tip and trick to succeed with slow cooked lamb shoulder/lamb confit
The goal is to help you to perfect your lambshoulder cooking so you end up cooking like a Michelin star chef in your own kitchen
#roast lamb#lamb_shoulder_recipe#slow_cooked_lamb_shoulder#how_to cook_lambshoulder
Check out my other video on how to cook
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Ingredients for 10-14 serves
2 lamb fore quatres or 3 lambshoulders
2 heads of garlic
1 bunch of rosemary
1 bunch of thyme
enough fat to cover the confit
mustard to brush meat
salt and pepper
cooking heat 130 degrees celcius or 260 degrees fahrenheit
method see video
cooking time 10-12 hours however you if you increase temperature to 150 degrees 0r 300 degrees fahrenheit its should be cooked in around 4-5 hours
dont cook it at a higher heat as you otherwise end up deep frying it
to reheat place the meat cubes into a very hot oven (220 degrees celcius or 440 degrees fahrenheit) for aporx 20 minutes
Ingredients green herb crust
3 cups or Panko breadcrumbs (japanese Bread crumbs
1 bunch of parsley
1/4 bunch of thyme
few sprigs of rosemary
1 tablespoon of capers
2-3 tablespoon olive oil
home made tomato sauce and canned butter beans
1 kilo cherry tomatoes
1 kilo plum tomatoes
1/2 cup of water
place in pot and cover with a lid
bring to boil
cook for 15 minutes
blend
add 200 gm butter or olive oil (or half half)
blend again
salt pepper
freshly chopped thyme and rosemary to serve
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