Suckling lamb shoulder with ewe's milk (Roca)

Thanks to its very collagen-rich composition, this cut of lamb allow achieve a dish with two very different textures. First, if we can break down the collagen, we will end up with soft, juic Second, once the sous-vide cooking is done, we will proceed to finis applying high heat to the exterior of the cut to give it a crisp, flavorful (the effect of Maillard reactions). We have determined that, in this case, it is better not to de-bone th until just moments before finishing the dish (once the processes o vide cooking, cooling, storage and regeneration are complete). This for two important improvements: the first is that cooking with th gives the meat natural flavors that would be lost if we de-boned fir the second is that the meat does not undergo any manipulation i basic structure remains intact. We have also observed that, with the the meat loses much less weight while cooking because it retains FT its own water. The result is therefore a much juicier texture. Las noticed that it is infinitely easier to de-bone the cut once it is cook hot (regenerated). The conjunctive tissues separate very easily wi simple use of a spoon, whereas they are much more resistant whe even to a knife''s blade. Place each lamb shoulder into a cooking bag with a little olive oil, salt t and seal with maximum vacuum In combining the basic elements of a roast, we are applying the k aromatizing with the classic aromas of all cooking styles. These a penetrate the ingredient, giving their perfume and characteristics meat as well as the juice, which will remain in the bag after the c , process. Place the bags into the cooking thermos (bain-marie). In this case, the will be very different to those we will apply in direct cooking. We are w with a cut that is very rich in collagen and elastin, and we must keep it that these animal proteins begin to modify and denature at much temperatures than those of fish. The values we apply are therefore a cooking temperature of 63?C and 24 hours cooking time. Our objective with these two variables is to the collagen to gelatinize and absorb the water from the meat itself, will end up juicy (for this to happen, cooking temperature must absolute exceed 70?C/158F). We are also looking to give it a very soft texture the extremely long cooking time that, in addition to assisting gelatiniz also softens elastin and other proteins that are tougher than collagen. Once the 24 hours of cooking time have elapsed, we must cool the cool ingredient as quickly as possible to prevent it from remaining for too k the high-risk temperature range. We can use a blast cooler or ice water bath for this purpose. The goal is from 63 0 C/145.40 F to 3 0 C/37F in less than 90 minutes (keep in mind th are always referring to the ingredient''s center temperature). Regeneration When the time comes to use the Iamb, we must first warm it to accomplish various objectives: In the first place, the ingredient must begin to heat so that the next step (searing in the pan) is very quick. Furthermore, when heated the ingredient begins to soften again, making deboning and portioning far easier. We also liquefy the juices that have gelatinized on the outside of the meat and will serve as the base for our sauce. For this regeneration process, place the shoulders (inside their sous-vide bags) in a bain-marie at 60?C/140F for 10 minutes. Finishing (with double cooking) Lastly, we need to sear the pieces with a very hot medium. This could be the grill, a pan or an oven as well. But in any case, we need to prevent the meat from exceeding 63 0 C/145.4F at its center. Otherwise, we lose all of the benefits of cooking for a long time at low temperature?the proteins denature and lose their capacity for retention and gelatinization, making the meat dry and fibrous. Just before searing in the pan, open the sous-vide bags, remove the lamb and set aside the remaining juice (photo 2). Then proceed to de-boning the shoulders with a spoon, leaving the muscles whole (photos 3 and 4). Sear the exterior of the muscles in the pan or in a very hot oven (photo 5). Lastly, emulsify the cooking juice with a handheld mixer, gradually adding the rest of the olive oil, and salt to taste. COMPLEMEnTARY PREPARATIOnS Plum puree Soak the plums in the Port for 2 hours, remove the pits and boil for 20 minutes. Blend to make a homogeneous puree. Potatoes and onion Peel the potatoes and slice off the edges to make a rectangle; cut into thin slices, dry them, spread them onto parchment paper, brush them with clarified butter and bake at 130 0 C/265F until crispy. Finely slice the spring onion, blanch in boiling water and chill. Ewe''s milk Heat the ewe''s milk and foam it by beating vigorously with a whisk. ASSEMBLY Place a spoonful of plum puree in the center of the dish. Next, arrange the lamb, the emulsified cooking juice, and a spoonful of ewe''s milk foam. Salt and pepper to taste, spread out the thyme flowers and position the potato slices and spring onion rings on top of the lamb. Comments In this recipe, we lower the cooking temperature and consequently lengthen the time. We succeed in dehydrating the meat less and in producing a more tender and flavorful texture, as well as locking in the flavor of the olive oil. What''s more, we pasteurize the product, allowing us to have it cooked inadvance.