Recipe detail

Lamb/Mutton Neck of lamb with lemon and thyme

30. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

Program steps

  • Preheating:
  • 180 °C

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

1
Combination
70 %
probe icon Termination by core probe temperature
probe icon80 °C
probe icon 140 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

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

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, K, Kyselina listová

Nutritional value of one portion Value
Energy 191.7 kJ
Carbohydrate 0.1 g
Fat 7 g
Protein 31.5 g
Water 0 g

Directions

Preheat the Retigo combi oven on combi mode 70%, 140°C, core probe to 80°C. Place the lamb into an enameled 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 perhaps a simple Greek-style tomato and onion salad.

Recommended accessories

Enameled GN container

Enameled GN container