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Sous Vide Leg of Lamb

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    #1

    Sous Vide Leg of Lamb

    It seems like there is a wide range of views on how long to sous vide a boneless leg of lamb. Kenji says up to six hours for medium but other sites say 8+ or even 24 hours.

    I am leaning towards 6 hours at 136 then sear at 700 for a minute or two a side.

    Any experiences or opinions to share?

    Sous Vide Leg of Lamb With Mint, Cumin, and Black Mustard Recipe
    https://www.seriouseats.com/the-food-lab-sous-vide-leg-of-lamb-mint-cumin-black-mustard
    Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
    Tags: None
    • Likes 1
    #2
    opinion (no experience on this one) - 6-8 hours should be fine. Long SV times are for tenderness as far as I can tell and leg of lamb doesn't need that in the way that chuck or brisket, say, does. You want it there long enough that the entire thing reaches the target temp which the 6-8 hour time should do just fine.

    Oh and. 136 is too low. 136.5 would be better
    • Likes 2

    Comment

    • Old Glory
      #2.1
      Old Glory commented
      May 8, 2021, 07:45 AM
      Editing a comment
      Agreed. Thickness is also a factor determining time in the bath.
      • 1 like
    #3
    At first, I was going to go on the lamb and make a lame joke, Bah I say, then I clicked on the link.
    That is some Serious Eats.
    So thank you for the suggestion. Adding it to my to-do list. Mint Jelly with that Leg-O-Lamb for me.
    Happy Grilling to you and PBR too.

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