Cookingchart Lamb

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on product quality and maturity.

Loin

Remarks: Vacuum-seal in marinade (full vacuum, approx. 0.8–0.9 bar), and brown well afterwards.

Tip: Vacuum-seal the meat with a marinade. This lets the flavours, e.g. lavender, infuse the meat beautifully.

Thick Flank

Bemerkung: Mariniert vakuumieren (volles Vakuum, ca. 0,8–0,9 bar), anschliessend kräftig anbraten.

Tipp: Mit 2 EL saurem Halbrahm, Zitronenschale, Knoblauch, Thymianzweig vakuumieren, 48 Stunden marinieren, damit das Fleisch den Geschmack der Marinade optimal aufnehmen kann.

Tenderloin Medium

Remarks: Vacuum-seal in marinade (full vacuum, approx. 0.8–0.9 bar), and brown well afterwards.

Tip: Marinate with roughly chopped black olives and fresh mint leaves.

Tenderloin Rare

Remarks: Vacuum-seal in marinade (full vacuum, approx. 0.8–0.9 bar), and brown well afterwards.

Tip: Cook lamb tenderloin rare, then turn into a salad with limejuice, coriander and peanuts.

Shank

Remarks: With bones 200–300 g, marinate, brown and vacuum-seal with a little stock (50 ml) and vegetables (weak vacuum, approx. 0.4–0.6 bar).

Tip: After cooking, strain off stock and reduce. Glaze the shank in the reduced stock. Optionally finish off with brief additional glazing in oven on 220 °C Hot Air. Add lemon zest, chopped parsley, finely chopped dried tomatoes to enhance the sauce.

Rack (6–7 bones)

Remarks: Vacuum-seal in marinade (full vacuum, approx. 0.8–0.9 bar), and brown well afterwards.

Tip: Vacuum-seal with a little rosemary and olive oil.

Important: Do not seal with raw garlic, as this can give an off-odour. Either sauté your garlic beforehand or use garlic oil.