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Chefs aren’t sheepish about lamb

Chefs aren’t sheepish about lamb

Chef Richard Rosendale of Rosendales in Columbus, Ohio, applies an extreme low-and-slow cooking method to lamb shoulder. He cooks four-pound shoulders confit style for 50 to 70 hours in vacuum-sealed bags with olive oil using an immersion circulator to heat a water bath to about 145 degrees Fahrenheit. The long-cooked shoulder meat is stuffed in a Spanish red pepper and served as an appetizer for $12.

Besides shoulders, braised cuts of lamb favored by chefs these days include

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