To Prepare the Lamb Shoulder Sous Vide
Set your immersion sous vide circulator at 135F.
Generously season your bound lamb shoulder with Kosher salt and freshly ground black pepper. Place in the sous vide bag and add one tablespoon extra virgin olive oil, sliced garlic, fresh thyme, and fresh rosemary.
Create a clean seal for the bag and place in the vacuum-sealer to remove all of the air from the bag. Place your lamb shoulder into the heated water bath and close the lid. Allow to cook gently for approximately three to three and a half hours.
Remove the lamb shoulder from its bag and place on a rack over a cooking sheet to allow any juices to separate. Remove the string from your lamb shoulder. It may unravel a bit, and that is ok.
In a hot skillet, add one tablespoon of extra virgin olive oil. Place the lamb shoulder in the pan on high heat to create a hardy sear on each side. Add more extra virgin olive oil to the lamb while searing to create a luxurious basting liquid.
Remove your lamb shoulder from the pan and place directly onto the cutting board. Because of the sous vide process, you do not need to let your meat rest. Slice immediately and serve your succulent Kosher lamb shoulder to friends and family with a drizzle of extra virgin olive oil and a sprinkle of coarse Kosher salt.