Recipe detail

Lamb/Mutton Low-Cooked Lamb Ribs

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Lamb/Mutton

Cuisine: Chinese

Download PDF Download BR2

Program steps

  • Preheating:
  • 65 °C

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

1
Steaming
time icon Termination by time
time icon 02:00 hh:mm
probe icon 50 °C
ventilator icon 80 %
ventilator icon 
2
Combination
30 %
time icon Termination by time
time icon 02:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
lamb ribs 1 kg

seasoning recipe

Name Value Unit
Olive oil 300 ml
ground black pepper, ground 5 g
sea salt 3 g
bay leaf 2 g
rosemary 3 g
garlic 10 g
dry white wine 100 ml
president's cream 50 g
dried shallots 10 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K

Nutritional value of one portion Value
Energy 167.5 kJ
Carbohydrate 1.3 g
Fat 8.1 g
Protein 20.3 g
Water 0 g

Directions

◇ Put the lamb ribs (2 ribs, thickness 5cm) in a vacuum bag after seasoning and massage, pour in oil and spices and vacuum
◇ Refrigerate and marinate for at least 3 hours before making, do not stack and press when storing
◇ Before low-temperature steaming, put the vacuum bag at room temperature in advance, and then start to make more accurate
◇ Shufei completes direct frying and roasting without refrigeration to cool down, avoiding blood loss and heat inside and outside
◇ Adsorb surface moisture before frying, the drier the surface, the better the coloring effect
◇ Preheat the frying pan, quickly fry the lamb ribs, and the cut surface will be evenly pink

Recommended accessories

Vision Grill Diagonal

Vision Grill Diagonal

Vision Grill

Vision Grill

Vision Bake

Vision Bake

Vision Express Grill

Vision Express Grill