Banjo Lamb
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The Star Hotel Yackandandah owner/operator and head chef Matt Frauenfelder takes us through the process to make Banjo Lamb in his 1.2-tonne hot-smoking barbecue.
A banjo cut of lamb – so-called because the shoulder joint looks like a banjo – is slow roasted for four hours in the hot-smoker.
The roast is coated in an American rub of brown sugar and barbecue spices.
For 22 hours it undergoes sous vide treatment, which is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment.
The joint is pressed and set before it is re-roasted.
The Star Hotel Yackandandah sources its lamb from Tallangatta Meat Processors through Wodonga wholesalers Kennedy’s Meats.
It serves its Banjo Lamb with roasted vegetables done in Frauenfelder’s hot-smoker and seasonal vegetables.
It is topped off with a rich, pub gravy – made from scratch using stock.