Sous Vide Leg Of Lamb. Delicious leg of lamb cooked overnight in the Sous Vide and then sliced and seared. Forget chewy leg of lamb, this is tender, moist and flavoursome.
Sous Vide Leg Of Lamb
Today I am going to show you how to make the most amazing tender leg of lamb in the Sous Vide. We have previously shown you how to cook delicious lamb chops in the sous vide and carrying on with our lamb theme, lamb leg is on the menu for dinner today.
I picked up the big leg of lamb that I am using today a few months back and its been sat in the freezer, waiting for its grand entrance.
It’s the first time I have bought a leg of lamb, especially one this big and I got it during the sale in the lead up to Easter when lamb is at its cheapest.
In fact, I got so much lamb that you would have thought I was a farmer that worked with lambs or that I had paid a discount for a whole lamb or three.
Dominic is lamb obsessed, and as a former chef, its one of his favourite foods to eat and favourite foods to cook with.
Our conversation in recent months has been:
When are we having the lamb?
My answer was always SOON in a snappy tone because I am sick of being asked all the time!
BUT because I was waiting until I got my Sous Vide Starter Kit and got started cooking in the Sous Vide it has been delayed and delayed, well until now.
Though as naughty parents, we served it up while Kyle was at college and that way me and Dominc got more! As we all know how much 17 year old boys eat don’t we???
Sous Vide Leg Of Lamb For Beginners
If you’ve been following along for the last few Mondays, you will know that we are sharing with you our experiences of the sous vide every Monday for a year. This is week #9 and our sixth sous vide recipe.
As I have mentioned previously, we are letting you have a bird’s eye view as we learn how to use the Sous Vide for the first time. It is perfect for beginners as you get to see us as beginners and watch our skills improve as we get to know the Sous Vide and its amazing capabilities.
How To Sous Vide Leg Of Lamb?
Sous Vide Leg Of Lamb is easy. You seal the leg of lamb or buy it ready sealed (like we did) and then cook in your water bath. Because of how big the Sous Vide Leg Of Lamb is, we are cooking it for 12 hours, rather than the shorter times that you would associate with other Sous Vide meats.
The after the initial Sous Vide cooking time, the lamb will be removed from the bone and seared in a cast iron pan.
Sous Vide Leg Of Lamb Is Simple:
- Grab your sealed leg of lamb
- Get your Sous Vide set up
- Place the water in your water bath, attach your precision cooker to the side of your water bath and using your app get your water bath to the correct temperature for cooking a leg of lamb.
- Once the water bath is at temperature add in the leg of lamb sealed in its packaging, place the lid on and come back later once your Sous Vide beeps.
- Using a good knife or meat shredders, remove the lamb meat from the leg bone.
- Add your seasonings to a skillet and get the heat up to max and the seasoning well mixed.
- Add in the sliced and diced leg of lamb and sear for a couple of minutes.
- That is it. It really is that simple to cook leg of lamb in the Sous Vide!
I recommend serving your lamb leg while it is still warm. We had our lamb for lunch with some sweet potatoes and it was delicious.
Where To Source QUALITY Sous Vide Lamb?
My favourite place to source quality lamb for Sous Vide cooking is US Wellness Meats. I have been a fan of US Wellness Meats for some time now and the team here at Recipe This have had the honour of trying their lamb in the past.
You can read our US Wellness Meats Review here where we talk about it in more detail.
They also do a lot of other quality fish, meat and seafood for your Sous Vide Cooking experience.
Sous Vide Leg Of Lamb Time & Temp?
We cooked our Sous Vide Leg Of Lamb at 56.5 degrees Celsius for 12 hours. We found that the longer you cooked it for the better results and next time we plan to do it again at the same temperature for 24 hours instead.
Because we we’re cooking our leg of lamb for 12 hours, we put it on at 11pm at night and that way it was ready just before lunch the next day. Though it did feel strange putting it on at such a late hour!
Sous Vide Leg Of Lamb With Rosemary And Garlic
If I am having a leg of lamb, then my leg of lamb must include rosemary and garlic. You can cheat and use pureed garlic and dried rosemary like I did. Or you can use fresh garlic cloves and fresh rosemary.
When making Sous Vide leg of lamb with rosemary and garlic I have experimented with both versions and have found that I prefer it with dried rosemary and pureed garlic. Plus, it is quicker with less prep!
Our Sous Vide Journey So Far
If you would like to catch up on our Sous Vide story so far then here are the other posts:
- Sous Vide For Beginners (our introduction)
- Sous Vide Starter Kit (our accessories)
- Sous Vide Lemon Pepper Salmon
- Sous Vide Pork Tenderloin
- Sous Vide Turkey Breast
- Sous Vide Baby Potatoes
- How To Use Sous Vide Vacuum Sealers
- Sous Vide Lamb Chops
Sous Vide Leg Of Lamb
- Prepare your Sous Vide. Fill it with enough water, get it to the correct temperature of 56.5c/133.7f and then using tongs place your sealed leg of lamb into the water bath and add the lid.
- Cook for 12 hours minimum to a maximum of 48 hours, depending on the size of your lamb leg.
- 12 Hours later remove the lamb from the water bath using tongs. Place the lamb after removing any excess water onto a chopping board.
- Using either a knife or good meat shredders remove the lamb from the bone.
- Season your skillet with the seasonings, warm up the skillet on high, mix in the seasonings and sear your shredded lamb meat once the olive oil has started to bubble up.
- Sear for 2-3 minutes tossing to make sure it all gets seasoned and the lamb becomes well flavoured.
- Serve while still warm with your favourite potatoes.
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