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Sous Vide Lamb Shoulder Recipe

Served with Sous Vide Agria Mash and red wine jus - this delicious, succulent dish takes under 45 minutes in total! Try our delicious sous vide lamb shoulder recipe today and discover how easy and convenient it is.

Naturalaz Sous Vide Lamb Oyster Shoulder


  • 1 pkt Sous Vide Lamb Oyster Shoulder (173141) or

  • 1 pkt Sous Vide Rosemary & Mint Lamb Shoulder (173140)

  • 1 bag Sous Vide Agria Potato Mash (172803)

  • 1 pkt Stockman's 1/3 Beef Reduction (173292)

  • 500ml cooking red wine (173732)

  • 250ml cream

  • 200g butter


  1. Remove lamb of choice from packaging and roast in oven - 200°c for 30 minutes.

  2. Heat Sous Vide Agria Potato Mash on the stovetop with cream and butter - 8-10 minutes on medium heat, until reaching the consistency of your preference.

  3. Add packet of beef reduction and cooking red wine to a pot, boil until it has reduced by a quarter of the volume - this should take about 20 minutes.

  4. Serve! Place or pipe mash onto a plate, top with a few slices of the juicy lamb meat and nappè the jus over the top.

Kitchen IQ - Sous vide solutions New Zealand

Naturalaz - Sous vide solutions New Zealand


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