Roast Lamb

Method

1. 1Over high heat sear the lamb on all sides. Make sure to get a nice crust.
2. 2To prepare the lamb, stab the meat in various places with a small veg prep knife. In each hole, place a piece of rosemary and rub the garlic paste over the skin of the lamb.
3. 3Place roughly chopped vegetables into the base of a deep combi tray. Place lamb on top. Pour in stock to come halfway up the meat and put the peppercorns, salt, remaining rosemary and bay leaves in. Cover the tray with baking paper and seal with foil.
4. 4Place the tray in the combi oven on steam bake (70% steam), 92°c temp.
5. 5Cook in the combi oven for 10-15 hours until meat is tender. Lamb is done when the scapula bone easily pulls out.
6. 6When finished, remove from the combi and hold above 60°c until ready to serve in either a bain marie, under bench oven (set on low) or in the combi oven on 65°c.