Leg Of Lamb
(4)
Unbelievably tender leg of lamb. The meat is almost pate like in texture but still pink in colour.
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
1 x tin of mustard powder
Salt
Pepper
Rosemary
Beef or lamb stock
Balsamic vinegar
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
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Step 2
Score the meat, rub ingredients over entire leg.
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Step 3
Seal in bag with sprigs of rosemary.
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Step 4
Sous vide for 24 hours.
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Step 0
Finish in the oven for 10-15 mins at 230°c.
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Step 1
Reduce juices from the bag with stock and balsamic vinegar to make a sauce.