Cumin Lamb & Crunchy Slaw Wrap

Product Description

Cumin Lamb & Crunchy Slaw Wrap

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Cumin Lamb & Crunchy Slaw Wrap

Batch Production Sizes

30 – 36 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Lamb Leg – Boneless 1.2 kg
  • Olive Oil 60 ml
  • Ground Cumin 15gr
  • Paprika Powder 10gr
  • Coriander Ground 10gr
  • Garlic powder 10gr
  • Cloves, ground 5gr
  • Cardamom 5gr
  • Salt & Pepper


  • White Cabbage 500gr
  • Red Cabbage 200gr
  • Carrot 300gr
  • Onion 100gr
  • Scallion 50gr
  • Lemon 150gr
  • Mayonnaise 80gr
  • Salt & Pepper
  • Tortilla skin 12 pcs

Preparation – Vivre

  1. Heat griddle Pan, Rub the lamb leg with olive oil and the seasoning. Seared the lamb leg for 2 minutes each side. Vacuum Pack
  2. In the Container, install sous-vide machine on the water. Set temperature 55C. When the water is ready, Submerge vacuumed lamb, and sousvide for 24 hours. Set Start hours and End
  3. In a large bowl, Combine Mayonnaise, Lemon Juices and season with salt & peppers. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
  4. When the sousvide lamb is ready, drain all the juices, Roast in the oven for 5 minutes. Set Temperature 175C. And slice into pieces.
  5. Prepare the tortilla skin, layer the sliced lamb and coleslaw. Roll all ingredient inside the tortilla skin. searer on the pan for 2minutes until bit brown.

Storage Details

  • GN Pan
  • Label (insert hyperlink to the label to print to use)

Shelf Life

  • Chilled – 1 day