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Watch Resto's Preston Clark Make 'Confit Lamb Shoulder'

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

Here is an extra-meaty edition of Eater's original video series Sound Bites. In the clip above, Resto's chef Preston Clark butchers a lamb, then confits its shoulder. The meat is finished with a Calabrian chile salsa verde, and a nice arugula salad. The song in the video is "Stingin Bell" by Biffy Clyro, a band that is currently on its fall North American tour. Hit play on the video above to check out Preston preparing the dish, and check out a description down below:

From Preston Clark:

Ingredients: The shoulder is cooked confit in lamb & duck fat, garlic and herbs, for about four hours. Calabrian chili salsa verde has parsley, chervil, chive, thyme, tarragon, Calabrian chilies & citrus segments, and Extra Virgin olive oil. The arugula salad has sliced radishes, pickled shallots & lemon vinaigrette.

Inspiration: The confit technique used with duck legs pop into everyone's mind, naturally, as duck confit has been a traditional preparation dating back to the 13th century. Since we focus heavily on whole animals and large format dishes, we were looking for some new large cuts we could serve all of the time. Lamb chucks are a primal cut, that we take from our whole lambs we keep in house for smaller applications like lamb tartare, lamb neck terrine, sausages etc. I feel by serving the entire shoulder, often the neck and the back, guests can experience our large format focus, without having to get a whole animal. It's also a bit primal to eat the whole shoulder of a lamb, and I love that.
· All Coverage of Resto [~ENY~]


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