Leg Of Lamb

Q: What do you call a sheep with no legs? A: A cloud. Lets be serious for a moment though and just enjoy what you came here for, the recipe for one awesome leg of lamb, or maybe you'r going to go wild and make two. Regardless, I can still taste this now whilst writing out the recipe. Enjoy

Author

Edward Smith

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 thing.....

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 150F / 65.6C

Ingredients

• Lamb Leg
• Salt & Pepper
• Fresh Rosemary & Thyme (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
2. Admire your purchase.
3. Score into the skin in diagonal lines using a sharp knife.
4. Repeat in the opposite direction
5. Salt & Pepper time. cover generously.
6. Insert rosemary and thyme here.
7. Vacuum Seal or use the water submersion technique to remove as much air as possible.
8. Send that naughty piece of lamb to have a bath....

Finishing Steps

1. Set oven to 200*c
2. Place leg of lamb on a wire rack or perforated tray. Cook until its golden or you simply cant resist it any longer.
3. 20 minutes later Carefully transfer over to a chopping board and allow chance to rest for 5 minutes.
4. Slice Accordingly and enjoy!