Recipe detail

Name: Neck of lamb with lemon and thyme
Yield: 6
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

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine:

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Program steps

Preheating:
180 °C

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Combination

70 %

Termination by core probe temperature

80 °C

140 °C

100 %

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

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg, Na, P
Vitamins:

Nutritional value of one portion	Value
Energy	0 kJ
Carbohydrate	0 g
Fat	0 g
Protein	0 g
Water	0 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