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It's been found that Aussies spend at least one day a week creating a lamb roast meal. Meat & Livestock Australia have launched a group of recipes reflecting our love affair with lamb.
Mix the soy sauce and the mirin together for later use.
Melt the sugar and salt with the vinegar and bring to a low heat. Stir until the sugar and salt dissolve. Cool and add the baby radish. Set aside.
Mix the Saikyo miso and the sake to a smooth paste and set aside. Marinate the lamb neck fillet with the miso mixture. Place in a zip lock bag and sous vide for 40 minutes at 63ºC.
Take out and put in an ice water bath until cool.
Wipe off the paste and grill until a nice golden colour on a salamander, and baste with the soy and mirin sauce.
Line a plate with pieces of fresh bamboo leaf. Slice the neck fillet and arrange on a plate. Garnish with a yamamomo and pickled baby radish.
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