500 g lamb leg, or shoulder, butterflied into a 2-cm thick rectangular
Recipe preparation steps
Lay the meatflat on a work surface. Evenly coat one surface with a thin coating of wasabi paste. Roll the meat into a cylindrical shape and tie firmly with string. Wrap the meat tightly in plastic wrap and set aside in a refrigerator for about 8 hours.
Preheat a steamer.
Remove the meat from its wrapping, dry with absorbent paper, season with salt and pepper, and wrap tightly again in fresh plastic wrap. Steam the meat until the internal temperature reaches 40°C to 45°C, about 30 minutes.
Remove the meat from the steamer and set aside, tented, for 10 minutes to rest.
To serve, remove the wrapping and strings and cut crosswise into slices.