Today I cooked and ate lamb for the first time. I rubbed a Costco boneless leg of lamb inside and out with a blend of fresh thyme, rosemary, and garlic, smoked paprika, olive oil, salt and pepper. I tied it back up and did sous vide at 135 for 4 hours then finished it on my Traeger at 400 to a medium 140, rested for 15 minutes. It was beautiful, tender and juicy.
Now for the rest of the story: I discovered I don’t care for lamb AT ALL. I enjoyed the herb mixture but just don’t care for the taste of the meat. I’ll try to salvage the remaining 4 lbs in a stew. I’m glad I tried it. Now I know.
by StanDieg0
7 Comments
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Looks tasty!
The first picture is beautiful, could be in a cookbook. But I’m pretty sure 140 is much too high, it might be worth trying it one more time at a nice restaurant or give it another shot yourself before you write the meat off completely.
Talk me through your theory on SV to 130, then high temp pellet grill to 140? I’m not saying it was a wrong call at all, just very different from what I would’ve done, so I’m curious about your theory on the process.
For me, I think I’d have done something very low on the Trager to get some smoke flavor first, then put it in the SV to get to desired temp, then maybe sear in a pan or something at the end. Or maybe the whole thing in the Trager if I’m confident on my temp control there.
Or maybe a Sir Charles kind of thing where I did 137 in the SV for 4-6 hours to render the fat down and whatnot. Not sure how I’d work the Trager into that plan. Maybe again something low to get some smoke on it before the SV, but I’m not sure.
So yea, I’m curious what your idea was. Looks like it came out great if only you liked lamb, so I want to learn.
If you don’t like the gamey flavor you can reduce some of that by trimming out as much fat as possible. With those Costco butterflied legs you can work through most of the interior as well.
Try shoulder low and slow before you write off lamb. I wouldnt like lamb like this and I love lamb
I’d roll more of a reverse sear. Smoke to 110 and finish in 400 convection to 125
Yours is mid well which is too far for lamb, imo