17. 8. 2020 Lamb roulade with spinach

Process the lamb shoulder, mince the meat trimmings, season with herbs, salt and pepper. Stuff the meat and roll in foil. Place the rolls thus prepared in Alto Schaum and cook for 12 hours - sous vide method. Shock the finished meat and chill. Before serving, reheat the rolls and the sauce in the stock in the bag. Remove the meat, fry in melted butter and serve with buttered spinach and rosemary potatoes.