I am very new to the whole sous vide game, but in one of our weekly food boxes got this incredibly terrible "butterflied" leg of lamb (600g). Before I opened it I was planning on doing a rub or marinade and then rolling it with some butcher's twine, but after opening it up to see this I am a little lost for what to do with it. Is it worth breaking it down further in order to get a piece of meat that is easier to work with, or should I just pivot to something else. Would love some input and ideas!
Also sorry for the weird photo with my finger in it, I was just trying to show how weirdly this has been cut 😂
by sillypcalmond
2 Comments
Chop into large chunks and braise that baby with a red wine broth mixture over carrots, potatoes, celery. 250F 3 hours in the oven. Lid cracked. Ooo wee!
I did 131 for 3 hours with a mustard rub, then made a “bag sauce” with mustard wine garlic and cream and it was banging. The “bag sauce” was a revelation because sometimes pan sauces have too much burnt flavor from the sear, but only using the juices from the bag made for an AMAZING sauce. Been dying to make this again.
I also bound with twine and seared on all sides post bag, but didn’t use the searing pan for the sauce.