OYSTER SHOULDER

The oyster shoulder should always be cooked low and slow and amazing results can be achieved by sous-vide. The joint responds really well to flavour enhancements; try some Middle-Eastern, Caribbean or Mediterranean full flavours. Things like preserved or charred lemon, cumin, za’atar, cinnamon or paprika and consider serving with yogurt, feta or hummus. Alternatively simply finish with a drizzle of quality olive oil and a squeeze of lemon.