Recipe for sous vide lamb topside
The delightful and flavorful cut of lamb shank benefits greatly from the cooking technique of sous vide and dry aging.
The meat is cut from 60-day dry-aged Danish lamb and then gently cooked using the sous vide technique.
Servings: persons
Sous vide lamb topside
Ingredients
- 1 pcs. Lamb Loin Topsides can also be used. They typically weigh around 3-500 grams
- Salt
- Pepper
- Ghee For roasting. Can be substituted with oil and butter
- Flake Salt
Instructions
- Trim any excess sinew/fat from the topside and score the fat cap.
- Season the meat with salt and pepper. It’s Danish lamb, so it doesn’t need to be marinated in garlic/thyme; the meat tastes good enough on its own.
- Vacuum-seal the meat and place it in your sous vide/water bath.
- Cook the meat for 3.5 hours at 56 degrees Celsius (133 degrees Fahrenheit). Since the meat is dry-aged, we always give it less time than regular "wet-aged" meat from the supermarket. I would probably cook wet-aged lamb topside for 4.5 hours at 56-58 degrees Celsius (133-136 degrees Fahrenheit).
- Remove the meat from the vacuum bag and dry it thoroughly - ideally with a clean tea towel or paper towels.
- Heat a pan to full heat and add either oil or ghee when it’s hot. If you’re using oil, you can add a bit of butter along with the meat.
- Sear the meat for 30-45 seconds on each side and remove it from the pan. The meat doesn’t need to rest; it’s ready to serve immediately.
- Slice it thinly and sprinkle with flaky salt.
- Serve immediately.
