I just did one 143 for 24 hours. Came out great, did something like gyro sandwiches
keepitbased
137 gang rise up
dejus
If you want sliceable steak like, do 135-145 for 18-24 or so hours. If you want something more tender, roast like, even pullable go 155-165 for 12-18 hours.
m_adamec
Cooked mine at 133f for 24h
muskie71
If you’re not used to lamb, expect it to be gamey. I think people are often not ready for the different flavor of lamb and it puts them off.
Cook it low and slow however you like. It’ll be fall apart and delicious. I’ve done them in a crock-Pot on the stove and then the smoker. Turns out great. I think Greek seasoning and you’ll be golden
Inglewoodtestkitchen
I would skip the sous vide and braise that thing. That’s what I do with those.
montani
I wouldn’t SV this. It’s going to keep in the gameyness
Friendly_Meaning6692
Roast low and slow – internal temp of 120 degrees
GeneralPurpoise
Just picked one up today from Costco with the $6 off deal. I’m planning on rubbing with rosemary salt (fresh rosemary, sage, salt, lemon zest) at 137 for 24 hours. Going to use a Wild Fork demi glace sauce with it. Hoping it’s good – I do like some lamb and don’t mind the gaminess.
williarya1323
I don’t have an exact recipe, but lamb has a subtle grassy flavor that pairs well with herb heavy recipes. Parsley sauce, chimichurri, etc
incrediblystiff
I made one about two weeks ago
6.5 hours at 132. I ended up letting it sit for about 2 hires after due to some family being delayed in coming over
Then I sis 13 minutes at 450 in the oven and then served
Don’t waste your time with the 18,24 hour cooks, it’s totally unnecessary
Requires a subscription but worth it as they have a lot of sous-vide recipes. Some of the chefs were involved with the production of Nathan Myhrvold’s massive “Modernist Cuisine” book project – 6 volumes, 2400 pages, 50 pounds. Book 4 has an extensive sous-vide section.
*Just found out You can download the $600 book set in PDF form from scribd. 2 chapters for free, all 6 for a $11.99 one month subscript*ion. A bit blurry but still readable.
lamb, leg rare 54/129 medium 57/135 pink 60/140 medium 65/149 (Celsius/Fahrenheit)
Cook sous vide until the core temperature of the meat reaches the target. Use a digital thermometer.
pollywog
I bought the same. Did a black garlic herb-crusted leg with a parsnip puree and port/black garlic reduction. Opened the leg, rubbed my black garlic herb marinade, rolled back up and tied. Low temp oven, finished with a SU-VGun
Sous vide is great. I’ve found kenji’s recipe to be good on temperature. But I have since extended the cook time from 6 hours up to 12-14 hours and am so much happier with that. Bunch of people and even Kenji mentions the concern of being too mushy in longer times. But I would describe it as more tender. I found there to be plenty of chew still. I won’t go back to under 12 hours. Also I aggressively trim prior and re-wrap it with twine. Seasoning other than salt is applied after the sous vide. That might be one thing I mess with in the future and try to see if I prefer more seasoning while in sous vide
Danstroyer1
I go 137 for like 4-6 hours and cut it like a roast after searing always comes out good
bhambrewer
I like to cut it out of the net, open like a book. Smear mustard. Season well. Add rosemary. Roast low and slow for 3 to 4 hours at 275F. It should be fall apart tender.
18 Comments
Not sous vide, but I’ve had great success with this recipe about 10+ times https://www.seriouseats.com/slow-roasted-lamb-garlic-anchovy-lemon-rosemary-food-lab-recipe
I just did one 143 for 24 hours. Came out great, did something like gyro sandwiches
137 gang rise up
If you want sliceable steak like, do 135-145 for 18-24 or so hours. If you want something more tender, roast like, even pullable go 155-165 for 12-18 hours.
Cooked mine at 133f for 24h
If you’re not used to lamb, expect it to be gamey. I think people are often not ready for the different flavor of lamb and it puts them off.
Cook it low and slow however you like. It’ll be fall apart and delicious. I’ve done them in a crock-Pot on the stove and then the smoker. Turns out great. I think Greek seasoning and you’ll be golden
I would skip the sous vide and braise that thing. That’s what I do with those.
I wouldn’t SV this. It’s going to keep in the gameyness
Roast low and slow – internal temp of 120 degrees
Just picked one up today from Costco with the $6 off deal. I’m planning on rubbing with rosemary salt (fresh rosemary, sage, salt, lemon zest) at 137 for 24 hours. Going to use a Wild Fork demi glace sauce with it. Hoping it’s good – I do like some lamb and don’t mind the gaminess.
I don’t have an exact recipe, but lamb has a subtle grassy flavor that pairs well with herb heavy recipes. Parsley sauce, chimichurri, etc
I made one about two weeks ago
6.5 hours at 132. I ended up letting it sit for about 2 hires after due to some family being delayed in coming over
Then I sis 13 minutes at 450 in the oven and then served
Don’t waste your time with the 18,24 hour cooks, it’s totally unnecessary
I use this recipe with great results:
[https://www.chefsteps.com/activities/ultimate-sous-vide-leg-of-lamb](https://www.chefsteps.com/activities/ultimate-sous-vide-leg-of-lamb)
Generally skip the fried herbs as I’m a bit lazy.
https://preview.redd.it/mgz4n17z7n1f1.png?width=2472&format=png&auto=webp&s=50b16ed706f18dbc9e4ee8d36b59e16cf70121c0
Requires a subscription but worth it as they have a lot of sous-vide recipes. Some of the chefs were involved with the production of Nathan Myhrvold’s massive “Modernist Cuisine” book project – 6 volumes, 2400 pages, 50 pounds. Book 4 has an extensive sous-vide section.
*Just found out You can download the $600 book set in PDF form from scribd. 2 chapters for free, all 6 for a $11.99 one month subscript*ion. A bit blurry but still readable.
[https://www.scribd.com/search?query=modernist%20cuisine](https://www.scribd.com/search?query=modernist%20cuisine)
From book 4:
[](https://www.scribd.com/search?query=modernist%20cuisine)
lamb, leg rare 54/129 medium 57/135 pink 60/140 medium 65/149 (Celsius/Fahrenheit)
Cook sous vide until the core temperature of the meat reaches the target. Use a digital thermometer.
I bought the same. Did a black garlic herb-crusted leg with a parsnip puree and port/black garlic reduction. Opened the leg, rubbed my black garlic herb marinade, rolled back up and tied. Low temp oven, finished with a SU-VGun
https://preview.redd.it/zvhxp3j4qn1f1.jpeg?width=3528&format=pjpg&auto=webp&s=d827095c50d9a82115f4c4ff9a58f96fa0d7c662
Sous vide is great. I’ve found kenji’s recipe to be good on temperature. But I have since extended the cook time from 6 hours up to 12-14 hours and am so much happier with that. Bunch of people and even Kenji mentions the concern of being too mushy in longer times. But I would describe it as more tender. I found there to be plenty of chew still. I won’t go back to under 12 hours. Also I aggressively trim prior and re-wrap it with twine. Seasoning other than salt is applied after the sous vide. That might be one thing I mess with in the future and try to see if I prefer more seasoning while in sous vide
I go 137 for like 4-6 hours and cut it like a roast after searing always comes out good
I like to cut it out of the net, open like a book. Smear mustard. Season well. Add rosemary. Roast low and slow for 3 to 4 hours at 275F. It should be fall apart tender.
Sous vide. Then broiler.