Lamb shoulder is a flavorful cut of meat with a firm texture and a full meat taste. Due to the presence of fat and connective tissue, this cut develops a rich flavor and a compact texture when cooked slowly.
For this lamb terrine, lamb meat from the United Kingdom is cooked sous vide at a low temperature. After cooking, the meat is carefully shredded. The released juices are reduced to create a concentrated base, seasoned, and partially added back to the meat. The mixture is then cooled under pressure into a firm terrine, which can easily be cut to the desired size.
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