Confit of Suffolk Lamb Loin with Chinese, Jerusalem and Globe Artichokes

Suffolk lamb meat has wonderful fat marbling, resulting in a superior taste and tenderness. Suffolk lamb is bred primarily for its meat as opposed to a lot of lamb sold in Australia, which is really a by-product of the wool industry. Here I’ve cooked the lamb sous-vide style, coated in its own fat. You could conventionally roast the lamb if you like, but the low temperature cooking of the sous vide really adds to the tenderness of the lamb. The lamb is served with three types of artichokes,