Leg Of Lamb
Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad th ...
Shop Sous Vide Cookers
Precision® Cookers
Sous vide made easier than ever.
Ingredients for 1
Lamb Leg
Salt & Pepper
Fresh Rosemary & Thyme (optional)
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
-
Step 2
Admire your purchase.
-
Step 3
Score into the skin in diagonal lines using a sharp knife.
-
Step 4
Repeat in the opposite direction
-
Step 5
Salt & Pepper time. cover generously.
-
Step 6
Insert rosemary and thyme here.
-
Step 7
Vacuum Seal or use the water submersion technique to remove as much air as possible.
-
Step 8
Send that naughty piece of lamb to have a bath....
-
Finishing Steps
-
Step 0
Set oven to 200*c
-
Step 1
Place leg of lamb on a wire rack or perforated tray. Cook until its golden or you simply cant resist it any longer.
-
Step 2
20 minutes later Carefully transfer over to a chopping board and allow chance to rest for 5 minutes.
-
Step 3
Slice Accordingly and enjoy!