SV Leg Of Lamb

Money_Hillbilly

Thanks everyone for the input on my leg of lamb cook.  I have taken the ideas and started the process.  More to come starting @133 for 5-6 hrs 7.5 lb bone in leg.  Scored then coated with dry mustard and added herbs.  I needed to keep it on the bone for presentation at a pot luck dinner tonight.

MediumRarely

Money_Hillbilly said:

Thanks everyone for the input on my leg of lamb cook.  I have taken the ideas and started the process.  More to come starting @133 for 5-6 hrs 7.5 lb bone in leg.  Scored then coated with dry mustard and added herbs.  I needed to keep it on the bone for presentation at a pot luck dinner tonight.

Looking great! Impressed you could get that beautiful leg vac'd.  Be sure to temp it when you remove it from the SV. Bone in can be a bit tricky. If you decide to use the jus from the SV bag, just beware that whatever you rubbed on the outside (mustard, herbs, S&P, etc.) will be prevalent in the jus. I don't normally use anything on the outside (including S&P) when planning to use the jus.  I save all that for the final sear. Just me...

Photo Egg

Anxiously awaiting more photos!    

Money_Hillbilly

Well they were grabbing it as fast as I could carve.  It came out fantastic!!