Lamb shoulder with sprouting broccoli
You might be thinking that lamb and mutton are just different names for the same thing because they are both domestic sheep. While that seems to make sense, it isn't entirely correct. They have distinct differences, mainly in their age. Lamb is a sheep that is typically less than 1 year old. There is little fat on lamb, and the meat can vary in colour from a tender pink to a pale red. Lamb less than 3 months of age is called spring lamb. Spring lamb is extremely tender but has a milder flavour than lamb. Mutton is meat from a sheep that is older than 1 year, ideally 3 years old. It is an intense red colour and contains a considerable amount of fat. Its flavour is very strong, and you might have to acquire the taste before being able to enjoy a meal of mutton.
For the lamb shoulder
1.5kg lamb shoulder, boned by the butcher, not rolled and tied
2 tbsp extra virgin olive oil
6 garlic cloves, peeled
8 anchovy fillets in oil
4 sprigs of fresh rosemary
50g pitted black olives
250ml/9fl oz white wine
For the sprouting broccoli
500g/1lb 2oz purple sprouting broccoli, tough stems removed
2 tbsp good-quality extra virgin olive oil
salt and pepper
- For the shoulder of lamb, set the Retigo combi oven to 120C on combination mode 80% of humidity, core probe to 68°C.
- Trim any excess fat from the lamb shoulder.
- Prepare an enamelled GN container, add the garlic cloves, anchovies, rosemary, olives and white wine to it and set the shoulder on top. Press start.
- Occasionally baste the meat with the juices. After it reaches 68°C on the core, change the cooking mode to hot air, fully open the flap valve, increase the temperature to 200°C and cook it for another 10 minutes.
- For the sprouting broccoli, set the combi oven on steam mode at 99°C, for 4 minutes and cook it in a perforated GN container. Season with salt and pepper, to taste.
- Serve the shoulder of lamb in slices with its cooking juices and broccoli.