Method

This succulent recipe by Rob Taylor of marinated, pressed and barbecued lamb shoulder uses the Sous Vide water bath and Kasai grill. Depending on the number of guests it can be portioned as a canapé, starter or main course dish. Check out Rob’s new restaurant, Tallow, in Southborough, Kent for more sous vide inspired cooking or give Rob a follow at his Instagram account @tallowchef.

Prepare the lamb by combining 80g caster sugar and 20g salt and rubbing the mixture all over the meat. Leave on a tray for three hours, then rinse off the dry brine and leave uncovered in the fridge overnight, or for at least 8 hours.

In the morning, vac pac the lamb with the duck fat, garlic cloves and rosemary sprigs. Water bath at 82 degrees for 12 hours.

Allow to slightly cool and carefully cut the bag, the liquid will still be hot, and pour off the braising liquor and reserve. On a tray, remove the bone, excess fat and cartilage while maintaining the structure and form of the meat. Using weights press a clean tray on top of the meat and chill overnight.

When ready to serve, portion the lamb into 120g pieces and heat the Kasai grill to medium hot. In a small pan reduce 100ml of reserved braising liquor or lamb stock until three-quarters reduced and is intense and sticky. Stir in the sweet soy and honey to combine and keep warm.

Using fine skewers through the meat to help balance, grill the portioned lamb until the meat starts to caramelise. The rendered fat will drip and cause flare ups but managed correctly this will add to the smokey flavour.

Lift the meat off to rest.

Brush the resting meat with the honey and soy glaze, continue resting and then glaze for a second time.

Combine the remaining 50g of sugar and the smoked sea salt and sprinkle over the meat. Finally, sprinkle the meat with the fresh finely chopped mint and serve.