Elevate Your Slow Cooked Lambshoulder | Mastering The Techniques of Fine Cooking
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- เผยแพร่เมื่อ 18 ก.ย. 2024
- 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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Get more great how to cooking videos and subscribe / @waltertruppthechefstable
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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This is beautiful!
Duck confit was on my menu for years, it always sells through!
At home, I am blessed with a large number of legs every Fall, and it is a ritual to cure and confit them to preserve in a jar.
I store them in my cellar.
It is a bittersweet day in Spring when we eat the last because it is also the best!
Cheers!
Hey Sean , hope you are well . Love your philosophy good food good wine and doing stuff our oldies used to do …… enjoying life in the slow lane and appreciate the good things that most people seem to miss😊😊😊😊
@WalterTruppTheChefsTable Oldies for Sure. I started with Escoffier!
At home, I still use a lot of classic techniques. I love the connection.
Cheers!
Absolute class love confit shoulder, keep the videos coming Walter best on TH-cam 🙂👍🏴
Thank you Rod , really appreciate your comment. Those videos are a lot of work but I enjoy making them so it’s nice to hear comments like yours
Makes it all worthwhile
Hope all is well and have a great day
Walter you're essential! The best chef on the web. I do wish you included preparation notes on your ingredients list. That said, nothing sticks to the memory better than writing it down for ourselves.
Hey Sean , thank you ….. wow ….. means a lot to me . Will adjust the method in the link below so if you check in an hour or so it should be there . Hope all is well and nice to hear from you
Almost the best Sean and have a great day 😊
Walter I’ve become this notification today 👍so everything is back to normal now 🥰
A lower plenty special!
Hey Aaron and yes the homemade tomato sauce….made by an authentic Italian kitchen maestro…..another level altogether……pure class quick and easy ……but some cooking secrets one better never shares 😳😳 😳
Hope all is good with you guys and let us know when you are down here and catch up
Dear Walter, I am substituting rosemary and thyme with ysop and savory (Bohnenkraut), that's what I have most in my garden. People (and myself) like it... Have you ever tried that?
Hey Peter , Yes that definetly would go well, not a herb thats much around in the english speaking countries but remember it well from back home. grandma used tom grow it
hope all is well with you
Great video, Walter! Given I don't know enough people, is there any reason this wouldn't work with duck legs?
Hi Mark
Yes of course also pork neck pork hock lamb shanks is great or even beef cheeks. Anyway it freezes well too in case you have to
Have a great day 😉
I have a lamb shoulder in my deep freeze that I cooked in my sous vide could I use that ? I’m cooking for my friends birthday on Wednesday I was going to do lamb Karee but the shoulder looks more interesting just have to look up your tomato sauce 🥫👍🥰 and never trust a Chef that doesn’t drink what would Marcus Piere White say, I use Wein in the kitchen and sometimes I cook with it 👍🤣🤣🤣🤣
Hey Linda
Hope you are well
Yes you could use the sous vide lamb shoulder as long as it is falling off the bone
You don’t have to cook it in fat you can just cook it well covered at around 130 degrees
Regards the tomato sauce that’s my next upcoming video.
Best just take a heap of cherry tomatoes place them into a pot add 1/3 cup of water . Lid on and bring to the boil and simmer for 10-15 minutes .add some olive oil or butter or both and blend to a sauce abs season and add herbs just before serving . The video is a bit more complex but for that dish the cheery tomato sauce is perfect
Good luck and thanks for your comments 😊
@@WalterTruppTheChefsTable super that’s great👍 I now have all your videos backdated to about 3 years ago 🤣🤣🤣🤣👍🥰
@@hablin1 UUUPSanyway i am going to update the method below the video to give a bit more about cooking times etc
@@WalterTruppTheChefsTable super 👍🥰