MENU CART {{currentCart.getItemCount()}}
Sous Vide New Zealand Hamilton Lamb Rack

Sous Vide New Zealand Hamilton Lamb Rack

{{ productService.variationPriceMemberTag(variationSelected) }}
{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{shoplineProductReview.total}} {{'product.product_review.reviews' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'product.product_review.reviews' | translate}}
{{ title.name_translations | translateModel }} : {{variationName[$index] | translateModel}}
Quantity
Add to Wishlist
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.
Add to Wishlist
  • Octopus
  • Alipay (HK)_SHOPLINE Payments
  • Credit Card
  • FPS
  • Pick Up (Wong Chuk Hang)
  • Local Delivery (except remote areas including outlying islands, and Lantau)

Description

Ingredients: New Zealand Lamb Rack, Olive Oil, Salt, Garlic, Thyme, White pepper, Rosemary  

Chef Olivier Elzer was one of the chefs in Hong Kong who first used sous vide cooking in his meat dishes to the exact level of doneness desired, keeping stability and superb quality of his creations in his Michelin restaurants Pierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol St Regis HK. Once the secret of the Michelin starred chef, Chef Olivier is now preparing Sous Vide food in O’Chef Lab readily cooked for your home dishes.  
'Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. 
With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs, pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak / proteins you serve in your home dinner.

Storage : Can be kept for 6 months in freezer (-18 °C).

Reheat Instruction:
(1) Place the lamb rack into the fridge(0-4°C) overnight before proceeding.
(2) Insert the Sous Vide cooker into the water container with 50 degree temperature / if you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the lamb rack with the vacuum bag into the water bath and set the time for 25 minutes.
(3) Heat the pan until hot and then turn to mid low temperature, add olive oil until it starts to smoke, carefully add lamb rack and put the herbs and garlic upon, cook 1 minute per side or until nicely browned.
(4) Transfer the lamb rack to a cutting board and add a little salts and pepper on it.
(5) If you prefer a more cooked lamb rack, slice it and then put on the pan to heat a minute.
(6) Chef Olivier recommends to taste with O'Chef Lab Garlic Herbs Butter together

Related Products