Recipe detail

Name: Neck of lamb with lemon and thyme
Yield: 6
Cuisine: German
Ingredients: 1.0000 kg neck of lamb; 2.0000 tPcs lemon, juice only; 7.0000 tPcs thyme sprig; 200.0000 ml water; 2.0000 g salt; 1.0000 g black pepper

Lamb/Mutton Neck of lamb with lemon and thyme

1. 1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: German

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Program steps

Preheating:
180 °C

To view the entire table, move the table to the right.

Hot air

Termination by time

00:30 hh:mm

31 °C

100 %

Hot air

100 %

Termination by core probe temperature

75 °C

160 °C

100 %

toto je moje pzonamka

Hot air

100 %

Termination by delta T

80 °C

60 °C

70 %

Combination

50 %

Termination by time

00:30 hh:mm

160 °C

100 %

Combination

50 %

Termination by core probe temperature

75 °C

160 °C

100 %

Combination

50 %

Termination by delta T

75 °C

50 °C

100 %

Steaming

Termination by core probe temperature

75 °C

99 °C

50 %

Regeneration a la carte

100 %

00:30 hh:mm

135 °C

70 %

Golden touch

230 °C

100 %

Injection

7 n

30 s

100 ml

Cook & Hold

75 °C

40 %

Pause

45 s

Ingredients - number of portions - 6

Name	Value	Unit
neck of lamb	1	kg
lemon, juice only	2	pcs
thyme sprig	7	pcs
water	200	ml
salt	2	g
black pepper	1	g

Directions

Preheat the Retigo combi oven on combi mode 70%, 140C, core probe to 80C. Place the lamb into an enammeld GN container,
add the lemon juice, thyme, water or stock, a little salt and plenty of pepper and place it in the oven.
Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.

Recommended accessories

Enameled GN container