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.
Ingredients
- 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
Coleslaw
- White Cabbage 500gr
- Red Cabbage 200gr
- Carrot 300gr
- Onion 100gr
- Scallion 50gr
- Lemon 150gr
- Mayonnaise 80gr
- Salt & Pepper
- Tortilla skin 12 pcs
Preparation – Vivre
- Heat griddle Pan, Rub the lamb leg with olive oil and the seasoning. Seared the lamb leg for 2 minutes each side. Vacuum Pack
- 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
- 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.
- When the sousvide lamb is ready, drain all the juices, Roast in the oven for 5 minutes. Set Temperature 175C. And slice into pieces.
- 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
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