Ingredients

Let’s Cook!

• 1
  In a spice grinder put the dry rosemary and blitz until it is a fine powder, then add the stock cubes and blitz then the galic (I slightly chop first so easy to make paste) and about 75ml Hot water - just want a wet runny paste.
• 2
  I use a meat injector and push all the paste into the lamb and the spills out just rub all over and place into a Vacuum Seal Bag if you have a sealer or just into a Heat proof bag if not. Seal the Place into bottom of fridge for 2 days. (its worth it!!!!)
• 3
  Heat the Water Bath to 80c and then add the Lamb in the bag - if you using displacment method carful to clip he stop of the bag to the side of the bath container and make sure no water gets inside
  
• 4
  I seal with the lid and cling film then put tea towels over the top - this is just to save a little money on the eletric bill, but good for the enviroment and this way of cooking is super cheap anyway. Set the timer for 24 hours and leave it - you ca do anywhere up to 36 hours ahead of when you want to serve and no problems.
• 5
  Once your cook time is over about 10 mins before you want to serve, carefull remove the joint bag from the bath, cut open one corner and pour the amazing sauce into a pan, you can reduce this if it is a little thin then serve with the meat later.
  
• 6
  Heat a large heat pan on High Heat (or you can put into a oven dish or baking dish and put under the grill) Cut open the bag and using tongs and a large fork place the joint into the pan and seare on all sides (under grill just turn in a few times)
  
• 7
  Place onto a cutting board slice and put into a serving dish and pour over some of the sauce made earlier
• 8
  WOW WOW you will love it.