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Lamb brisket

The brisket comes from the (lower) breast of the lamb. Our butchers have rolled and tied the brisket for you, ready for preparation!

Ingredients

3lWater
240gSalt
2units.itemsRosemary sprigs
4units.itemsThyme sprigs
2units.itemsBay leaves
Lamb brisket

1units.itemsSprig of thyme
0.5units.itemssprig of rosemary
0.5units.itemsgarlic clove
1Olive oil

Preparation

  1. Heat 1 liter of water with the salt until the salt is dissolved.
  2. Add the remaining ingredients.
  3. Let the mixture cool.
  4. Add to the remaining 2 liters of water.
  5. Place the lamb brisket in the brine, cover, and leave in the fridge for at least 24 hours.

  1. Rinse the brined lamb brisket and preferably cook sous-vide.
  2. Do this by placing the brisket in a sous-vide cooking bag.
  3. Add the ingredients.
  4. Vacuum seal the whole thing.
  5. Cook at 69°C for 17 hours in a water bath or steam oven.
  6. Chill in ice water and store in the fridge until service.

  1. Prepare the lamb brisket for service by grilling whole on the barbecue or grill, or slice and briefly sear in a pan.
  2. Serve with delicious spring vegetables of your choice.