Leg Of Lamb

Unbelievably tender leg of lamb. The meat is almost pate like in texture but still pink in colour.

Author

james_l

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 131F / 55C

Ingredients

• 1 x tin of mustard powder
• Salt
• Pepper
• Rosemary
• Beef or lamb stock
• Balsamic vinegar

Directions

1. Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
2. Score the meat, rub ingredients over entire leg.
3. Seal in bag with sprigs of rosemary.
4. Sous vide for 24 hours.

1. Finish in the oven for 10-15 mins at 230°c.
2. Reduce juices from the bag with stock and balsamic vinegar to make a sauce.