Sous Vide Boneless Leg 'o Lamb

[Brian/S]

I'm about to SV a boneless leg of lamb, and was curious if anyone in here has done this before. Any suggestions??
Thanks!

[Ernest]

Haven't done leg of lamb but I'd treat it like a prime rib. Cook it at your preferred serving temp. How thick is that baby?
typically takes 30 minutes per inch for temp to travel to the center of large hunks of meat.

[Brian/S]

Trimmed, seasoned and all rolled up.... about 4" thick. I was thinking 130-135 for about 8 hours or so.

[HorseDoctor]

That should work great! Yum!!! Making me drool on my keyboard just thinking about it. Let us know how it works.

[Spinaker]

Brian/S Wow! We need to see some pictures of this cook. Don't hold out on us brother!!

[Brian/S]

Details are coming... starting this tomorrow morning before work.

[Brian/S]

Postponed... this will begin tomorrow instead of today.

[Jerod Broussard]

This thread got me thinking of sous vide frog legs before a quick HOT fry. Hmmmmmm

[Brian/S]

That sounds good. I would think somewhere along the lines of wings, or chicken legs. Perhaps not quite so high a temp...130-140ish, 30-45 mins?? Finding them in my area is hit or miss.

[Jerod Broussard]

Yeah, here too. Next trip I make back home to southwest Louisiana some are coming back with me. Always liked them, but since frogs jump a lot (go figure), they could use some sous vide to get a bit more tender.

[Brian/S]

In it goes... 3.06 lbs of succulent leg 'o lamb

[Brian/S]

After 9 1/2 hrs, and 7 mins under the broiler....

[Brian/S]

By far... the most tender, tastiest leg 'o lamb I've had. However, go easy on the salt. I dry-brined this hunk of meat a day before. I seasoned it with rosemary, salt and garlic. It was just a tad bit salty. Nonetheless... it was extremely tender and had that succulent, lamb flavor that I craved. Sous Vide lamb is certainly the way to go... if you have the time.

[Jerod Broussard]

Nice. I'm very careful to keep salt away after dry brining.

[Brian/S]

I also want to add... my wife didn't like the lamb that I did last year. I roasted it in the oven, She said that it was too dry, and gamey tasting. On this cook... she fell in love with lamb again. She said that it was soooo, tender and tasty. One of our son's, who doesn't care much for meat, loved it as well. It was almost like a prime rib tender, with that wonderful taste of lamb. **Hint** if you are serving this to people who don't like the "gamey" taste that is associated with lamb, then just trim off some of the excess fat.