24 hr sous vide lamb leg

blind99 · March 2019

If the flavor of lamb is too strong for you, this is a great way to cook it. No seasoning, I bag it, cook for 24 hrs. I go 133. The flavor mellows, and it gets tender.

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Then I take it out and remove the netting. Rub with oil, salt, pepper, garlic and rosemary. I use a couple of skewers to keep everything in place. I like removing the netting - otherwise too much crust and seasoning comes off. Egg: indirect around 400, or if you’re watching closely you can go raised direct. Indirect gives some safety margin. Indirect this takes about 30 minutes, doing a little rotating and flipping around. I'm using a spider here but platesetter is fine as well.

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Lot of bread baking going on. For dinner, 70% hydration, 10% whole wheat:

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Dinner was lamb, bread, green beans, mashed potatoes, grandpa's homemade mint jelly:

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And dessert was bread pudding, made with stale sourdough. Vanilla ice cream and caramel sauce. And a little spot of Maker's.

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Have a great week everyone,
-- B

bgebrent · March 2019

Absolutely stunning cook. Thank you for the details! Must’ve been awesome.

blind99 · March 2019

@bgebrent usually one good thing in a meal, but this was a lot all at once. it's been so danged cold the egg has not gotten enough use the last 2 months or so. sous vide to the rescue. we're still waiting for you to come over.

dmchicago · March 2019

What’s the “netting”?

blind99 · March 2019

dmchicago said:

What’s the “netting”?

@dmchicago the boneless legs of lamb i get have a springy netting holding them together. this one was 4-5 lbs, from costco. i leave it in the netting for the sous vide, but take the netting off before putting on the herbs and seasoning. i've done the final roasting with the netting on, but i get pissed off when i peel the netting off and half the crust and seasoning gets ripped off.