Slow-Cooked Lamb

• 6 × 220 g (7¾ oz) lamb rumps
• sea salt flakes
• 60 ml

Heat a large saucepan of water to 63°C (145°F). Trim any excess sinew from the lamb. Sprinkle with salt and place each piece in a small vacuum-seal or zip-lock bag with 2 teaspoons oil. Follow the Masterclass on sous vide and cook the lamb for 3 hours.

When