Mike Reid Pressed Lamb Shoulder & Sweetbreads
- Prep time 24Hr
- Cook time 14Hr
- Technique Sous-vide
- Meat Lamb
- Cut Shoulder
- Serves 20
Tender sous-vide pressed lamb shoulder and golden pan-fried sweetbreads are served with broad bean salad, whipped sheep’s feta, pickled cucumber and fresh bronze fennel. Slow-cooked Australian lamb shoulder is pressed overnight for rich texture and depth of flavour, balanced by bright herbs, creamy feta and sharp pickled cucumber in this refined Mediterranean-inspired dish.
Ingredients
Lamb Shoulder
- 4 bone-in lamb shoulders (approx. 12 kg total)
- 4 garlic bulbs
- 8 sprigs thyme
- Olive oil – as required
- 20 g sea salt per shoulder
Sweetbreads
- 2.5 kg lamb sweetbreads
- Salted water – for blanching
- Butter – for frying
Broad Bean Salad
- 5 kg broad beans (pod weight)
- 120 ml extra-virgin olive oil
- Zest of 4 lemons
- Sea salt – to taste
Whipped Feta
- 1.5 kg sheep’s feta
- 600 g Greek yoghurt
- 120 ml olive oil
Pickled Cucumber
- 6 English cucumbers
- 500 ml white wine vinegar
- 250 g caster sugar
- 500 ml water
Garnish
- Bronze fennel – to garnish
Method
Lamb Shoulder
- Vacuum-seal the lamb shoulders with garlic, thyme, olive oil and 20 g sea salt per shoulder.
- Cook sous-vide at 85°C for 14 hours.
- While still hot, open the bags and carefully pick all meat and rendered fat from the shoulders.
- Press the meat into lined trays to approximately 2.5 cm depth.
- Chill overnight until firm.
- Turn out and cut into 5 cm squares.
- Reheat gently in olive oil before service.
Sweetbreads
- Soak the lamb sweetbreads in iced water for 4 hours, changing the water twice.
- Blanch in salted water for 3 minutes, then refresh in iced water.
- Remove the membranes carefully.
- Press overnight under weight.
- Portion into 40 g pieces and pan-fry in butter until golden.
Broad Bean Salad
- Pod, blanch and peel the broad beans.
- Dress lightly with extra-virgin olive oil, lemon zest and sea salt.
Whipped Feta
- Blend the feta, Greek yoghurt and olive oil until smooth and spoonable.
- Pickled Cucumber
- Bring the white wine vinegar, caster sugar and water to the boil.
- Allow to cool completely.
- Thinly slice the cucumbers and pickle for 20 minutes.
- Drain before serving.
To Serve
- Plate the pressed lamb shoulder and sweetbreads with the broad bean salad, whipped feta and pickled cucumber.
Garnish with bronze fennel before serving.
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