Sous Vide Leg Of Lamb
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.
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.
We recommend US Wellness Meats for sourcing your leg of lamb, especially when it is out of season and you’re struggling to find quality lamb.
The leg of lamb we had was large and weighed nearly 2kg/4lbs.
If your lamb is slightly undercooked, then sear it for a little longer. The searing process will finish the cooking time for you.
The leg of lamb can carry a lot of excess water. What we did was remove the packaging while still in the water bath with the lamb held above the water. This stopped lots of dribbling from the water bath, though it did mean we had to change the water bath water afterwards.
Calories: 525kcal | Carbohydrates: 1g | Protein: 74g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 229mg | Sodium: 222mg | Potassium: 1032mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 6.7mg