Name: 48-Hour Hay-Smoked Lamb Neck with Burnt Leek Ash
Prep time: 45 min
Cook time: 48 h 30 min
Total time: 97 h 15 min
Yield: 4 servings
Cuisine: Modern Nordic
Ingredients: 1.2kg (2.6 lbs) boneless lamb neck, trimmed of heavy silver skin; 20g (3.5 tsp) Diamond Crystal kosher salt; 2 large leeks, dark green tops only, washed and thoroughly dried; 150g (5.3 oz) lacto-fermented gooseberries (reserved from a 2% salt brine fermentation); 60ml (2 fl oz) fermented gooseberry brine; 50g (1.75 oz) granulated sugar; 30ml (2 tbsp) white balsamic vinegar; 250ml (1 cup) fresh liquid whey (strained from high-quality yogurt); 15g (0.5 oz) fresh, food-grade pine needles (spruce or Douglas fir); 2g (0.5 tsp) soy lecithin powder; 2 handfuls organic, pesticide-free dried meadow hay; 30g (2 tbsp) unsalted cultured butter; 2 cloves garlic, crushed

Magic Sous

48-Hour Hay-Smoked Lamb Neck with Burnt Leek Ash — Magic Sous