Leg of lamb

The tenderest soft and vibrant

Author

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Cuban Engineer

Prep Time: 24:00

Recipe Time: 24:00

Temperature : 131F / 55C

Ingredients

• Kosher salt
• Black pepper
• Smoked paprika
• Granulated garlic
• Olive oil
• Garlic cloves 2
• Badia 14 spices seasoning

Directions

1. Score; slice around the meat
2. Add spices and massage into the meat
3. Bag it up and add oil and garlic cloves ( use pvc free heavy duty sous vide bags)
4. Preheat the water 131° F and when it is at the right temperature lower the bag into the container for long time 24h
5. After done, take it out the water and bags Optional: If you want you can preserve the liquid to prepare a dip sauce

Finishing Steps

1. Preheat oven to 450° F and let it crust up 10 to 15 minutes or until it looks good Enjoy it
2. Bon appétit