Vacuum packed leftover roast lamb

One of my favourite appliances is my Sunbeam FoodSaver. How did I use it for vacuum packed leftover roast lamb? I’ll get to that later.

I’ve had my FoodSaver for many years, even back to the days in Darwin. I don’t just use it for food saving either. I use it to pack clothes for winter or summer. I have keepsakes vacuum packed. I have my Member of the Order of Australia medals vacuum packed. Why? This thing helps you save space. It also means when you put things in storage, you don’t have to worry about metals discolouring. Woolen clothes compress and when you open the packet they immediately return to their original state.

Anyway, back to the lamb. It didn’t take long to get back into my routine on returning from my Hong Kong holiday. I hit Coles on Saturday morning and did my usual grocery shopping. On top of salmon and chicken I thought I may also get some lamb in the form of a small boneless lamb shoulder roll. I picked a piece that was about 500 grams (about 1 pound).

On Saturday afternoon at about 3 pm I put the lamb roll in a baking tray and added about 1 cm (½ inch) of water along with about 100 grams of tricolour quinoa. I quartered a lemon and added a quarter to the four corners of the baking tray. I also covered the lamb with a small tin of green peppercorns. I then sealed the baking tray with aluminium (yep, American friends it’s aluminium) foil and put the tray into an oven at 120 °C (about 250 °F) for three hours.

Related post  Quinoa cooked in beef fat

I cut off about half the meat for dinner and put the rest into a Sunbeam FoodSaver bag and vacuum sealed it. That then went into the refrigerator.

A photograph of a plate of Slow roasted lamb shoulder with coleslaw kale and quinoa with a bottle of Bundaberg ginger beer in the background.
Slow roasted lamb shoulder with coleslaw kale and quinoa

On Sunday evening I removed the vacuum packed lamb from the refrigerator and placed it in a saucepan of boiling water. Using a thermometer to measure the water temperature, I reduced the temperature so the water was about 80 °C. I warmed up the meat for about 30 minutes and removed the meat and allowed it to rest for about five minutes. Once I could safely handle the plastic wrap with my fingers I cut it open and sliced the meat on a cutting board. I knew immediately the meat would be amazing to taste and would be so tender. It was, it was bloody amazing. I’m going to try this with beef soon and see how it goes. I’ll let you know.

Vacuum packed lamb
Vacuum packed lamb
Vacuum packed lamb
Vacuum packed lamb
A photograph of Leftover roast lamb and coleslaw with avocado with a bottle of Bundaberg ginger beer in the background.
Leftover roast lamb and coleslaw with avocado
A photograph of Roast lamb and cream cheese on Vita-Weat
Roast lamb and cream cheese on Vita-Weat

Monday Canberra Food Blogger link love

So today in the Canberra Food Blogger Facebook group the links that were shared include:

They said YES! A Review of Marley Spoon from Anna

Copper Chimney, West Row, City – Road Testing A Menu For Six from Michele

Rockpool Est.1989 from Nadia

In my kitchen January 2016, a cool place to be from Elissa

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