Sous Vide Leg of Lamb

Or ham of lamb?
Ham of Lamb
A tender, juicy, carnivoran delight. Cute little critters don’t stand a chance when they taste this good.

My assault on the young Ovis aries began with my European heritage loudly bleating its cravings into my minds ear as I wandered into the Aisle of Meat at my local grocer. Attempting to suppress the salivation, I continued on. About three feet later, I stepped back, selected a smallish limb of lamb, and continued on with my current mission.

Entering our home heavily laden with loads of fresh fodder, I couldn’t wait to tear into the nearly impregnable packaging.
Seasoned Leg
Having successfully ripped the protective membrane from my quarry, I unrolled this boneless wonder and seasoned with salt and pepper as though I knew what I was doing.

As the lamb waited, I prepared the hot tub. It’s handy that my modern-day faucet dispenses hot water at temps in the 130°F range. Loading my make-shift sous vide rig with hot water, setting the temp to 134°F, then re-rolling and re-sealing the lamb leg in yet more plastic, I walked away for nearly two days.

The downside of sous vide cooking — other than lengthy cooking times — is that meats tend to emerge from the hot tub a hideous death-gray color. A plus is that I then get to engage a blowtorch.
Yay! Blowtorch!
This was strictly for show as I was planning on pan-searing leg steaks for Sunday dinner anyway.
Sunday Dinner
Seared for about a minute a side in a hot skillet and finished with a Cognac/butter sauce, then serving with a brown rice pilaf and a bit of slaw, my cravings were sated, at least for the moment.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

2 thoughts on “Sous Vide Leg of Lamb

  1. It was great to see your latest blog,
    a joy to read and never a slog.

    At first I thought you played hard to get,
    but I never found the temperature set.

    • I’m sorry David, I truly am,
      to fail so badly on this Ham of Lamb.

      I wasn’t playing hard to get,
      I merely spaced that temperature set.

      It’s 134 if you’d care to know,
      I fixed the post, so there you go!

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