Slowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze

This chapter details the cooling process of slowly cooked lamb neck with fermented flour pancakes, sunchoke puree and beer glaze. For the lamb the required products are: 2 lamb necks, salt, pepper, duck fat, and Activa®. The cook need to debone the lamb necks; thoroughly remove the nerves and fibers and cut into strips; weigh in portions of 75 g. They need to apply cling film, place the lamb on top, add salt, pepper and transglutaminase. Roll it tightly with the film and leave at least 12 hours in the refrigerator for the enzyme to work. The cooks need to remove the film, place in vacuum bags together with duck fat and cook at 82°C for 12 hours. For the Sunchoke Puree the required products are: 1 kg of sunchokes, ½ bunch of lemon thyme, 1 L milk, and 500 ml chicken broth Beurre noisette Salt.