Sous vide lamb belly with amaranth, pearl onions and milk skin

Ingredients

Beverages

  • 1000ml of water

Speciality Ingredients

Store Cupboard

Dairy

  • 10g of butter
  • 1000ml of whole milk

Oils & Vinegars

  • 1 tbsp of olive oil

Cooking Sauces

  • 250ml of white chicken stock

Spices & Dried Herbs