Sous Vide Lamb Shoulder

Step 1

Rub the lamb all over with the garlic powder and onion salt.

Step 2

Vacuum seal the meat and rosemary in a plastic pouch.

Step 3

Place the Joule in a large pot filled with water.

Step 4

Using the Joule app on your mobile phone, set the Joule to keep the water heated at 70°C (160°F) for 24 hours.

Step 5

When the water has reached the correct temperature, submerge the pouch in the water.

Step 6

After the cooking time has transpired, remove the pouch.

Step 7

Drain the juices in a gravy boat and carve the meat.

Step 8

Serve immediately with the juices.