Cut up the lamb, season and lightly oil, and brown in the mychef oven. Vacuum seal in the iSensor vacuum packer with a couple cloves of garlic and a sprig of rosemary. Cook at 75ºC and 100% humidity for 10 hours in the mychef oven.

After the shoulder is cooked, debone the lamb and fill with dried fruit mixture. With the help of plastic wrap, form cylinders and keep cold. Cut in into portions and package individually in order to reheat at 70ºC for 15 minutes.