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24 hr sous vide lamb leg

blind99blind99 Posts: 4,610
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


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