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24 hr sous vide lamb leg

blind99blind99 Posts: 4,964
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.

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.

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

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

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

Have a great week everyone,
-- B

Chicago, IL - Large and Small BGE - Weber Gasser and Kettle


  • bgebrentbgebrent Posts: 19,636
    Absolutely stunning cook. Thank you for the details!  Must’ve been awesome. 
    Sandy Springs & Dawsonville Ga
  • blind99blind99 Posts: 4,964
    @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.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • dmchicagodmchicago Posts: 4,367
    What’s the “netting”?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • blind99blind99 Posts: 4,964
    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.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Mattman3969Mattman3969 Posts: 10,455


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • westernbbqwesternbbq Posts: 2,490
    Winner winner sous vided leg of lamb dinner!
  • JacksDadJacksDad Posts: 538

    Nailed it! 

    Large BGE -- New Jersey

  • Sea2SkiSea2Ski Posts: 4,088
    I love lamb. But in this case, I want not only the lamb, but every part of that meal.  Looks fantastic.
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax

    Caliking said:   Meat in bung is my favorite. 
  • JohnInCarolinaJohnInCarolina Posts: 27,564
    Epic cook Ben!
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • Photo EggPhoto Egg Posts: 11,943
    That's a great meal and wonderful post with photos. Thanks
    Thank you,

    Galveston Texas
  • blind99blind99 Posts: 4,964
    Epic cook Ben!
    Thank you Professor!  
    I cant wait for MM this year, should be a fun one
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • 20stone20stone Posts: 1,961
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • calikingcaliking Posts: 17,849
    Oh man. Don't know how I missed this today. Perfect lamb. Perfect loaf. Perfect plate!

    Bravo! :clap:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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