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hey guys Sharon here today SG Smart
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Kitchen we're going to tackle a lamb
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suvid a lamb shoulder is a tough cut
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it's often prepared using slow cooking
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methods like brazing or stewing so those
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methods allow the tough connective
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tissues to break down during the slow
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cooking process and the meat is supposed
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to be full of the bones or fork tender
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therefore you don't normally associate
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lamb shoulder with medium rare or medium
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right well with the suvid method you
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absolutely can make lamb shoulder into
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different textures that you desire all
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you need to do is to set different
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temperatures in this video I'm going to
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show you how to make a medium lamb
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shoulder plus a very delicious meat
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chimi sauce to go with it now let's get
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started first let's set up the suvi like
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I said before the beauty of the sousi is
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that you can use different temperature
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to achieve different dness and get
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different texture of your meat so I'm
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going for medium for my lamb shoulder
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here so my temperature is 140 fah° which
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is 60 C if you want to try a different
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texture for example medium rare or
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medium well or if and if you want to go
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for the traditional whale then here's
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the cooking chart for your reference it
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is also in my blog post so I've included
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a link in the description below now
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let's get the lamb ready for a long
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swim here's the 4 lb boneless lamb
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shoulder you can use bony shoulder if
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you like we will season it really well
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frankly salt and pepper can go a long
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way especially if we are making a mint
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chimmy churi to go with it but if you
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like to boost the flavor I always do add
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ground cumin coriander uh cinnamon and a
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pinch of cayenne pepper
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once both sides are well seasoned let's
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roll this up into a cylinder and now
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let's tie this baby up use kitchen
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twines to tie at 1 to 1 and 1/2 in
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intervals now pop it up into a vacuum
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sealer bag i'm using my favorite vacuum
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sealer rolls here so I can custom cut
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into the size that I want add garlic
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cloves fresh rosemary and olive oil now
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the lamb shoulder has its own fat but
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the oil will help release the herb and
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garlic aroma even more during the
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cooking process now vacuum seal it and
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drop it into the sie bath using zip top
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bags and the water displacement method
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will definitely work if you don't have a
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sealer but make sure you double back the
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lamb for security because of the long
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hours of cooking if you're not sure
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which types of bags to use for suvi I've
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shared a guide on how to choose the
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right bags for sui cooking different
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here once the lamb is submerged cover
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the sie container so the water doesn't
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evaporate if your cooking vessel is a
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big soup pot you can use saran wrap to
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cover it up now set the timer for 24
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hours forget about it
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next the mint chimmy churi this is the
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recipe that you absolutely do not want
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to miss it's the perfect sauce for them
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of any kind it is also great on any
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roasted or suvid meat like pork or steak
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need super simple to make just chop the
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garlic mint and parsley you can use a
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good knife for this but I'm using a
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manual vegetable chopper to speed up the
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process once the garlic and herbs are
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finely chopped add the remaining
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ingredients give it a good stir and
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store in the fridge until ready to serve
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you can make it while the lamb shoulder
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is in the sui or right before serving
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but the key is to make it at least a few
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hours before serving so the flavors have
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sociate it's been 24 hours now let's go
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lamb oh my god I wish you guys could
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smell this it's absolutely heavenly i'm
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going to pat it dry with paper towels by
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the way do not discard the cooking juice
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because it's got this rich flavor from
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the lamb and the seasonings that we put
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on you can easily turn it into a gravy
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or use it for any soup now the lamb is
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pretty much dried i'm going to fire up
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my stove heat up a skillet once the
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skillet is super hot add some oil and
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we're going to place our lamb shoulder
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in it and sear for 30 to 45 seconds on
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each side you don't need a lot of time
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remember the lamb is already perfectly
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cooked all we want to do here is to have
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a nice crust so it doesn't need to stay
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in the skillet for very long time i
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recommend keeping the kitchen twice on
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for searing so doesn't fall apart okay
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that's all done it's serving
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time remove the kitchen
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twice and slice the lamb shoulder
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and serve it with the main chimuri on
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top for balanced meal I made some sweet
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potatoes and garlicky green beans to
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pair with it it's really good
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now it's time for you to try this suvid
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lamb shoulder recipe you can find the
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detailed written step-by-step guide on
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my blog i've included a link in the
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description below like it love it what
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temperature did you cook your lamb
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shoulder at what did you pair it
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with leave a comment below and let me
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know what you think and I'll see you in
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the next video cheers
