Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 mustard and herb seasoned butterflied lamb leg I purchased mine from Costco
- 2 tablespoons lard or your fat of choice
Method
- Re-vacuum seal the lamb legs in your own bag without the absorbent paper and plop them in your SousVide Supreme set at 130°F for 24 hours.
- Remove the cooked meat and plunge it in an ice water bath for 1 hour and store in the fridge or freezer until needed.
- When you're ready to cook your lamb, set your SousVide Supreme to 130°F and drop in the packet for 30 minutes.
- Remove the meat from the bath and packet and pat dry with paper towels.
- Heat up the lard in a cast iron skillet on high. Sear the leg, fat side down for 2 minutes undisturbed. Flip over and sear the other side for an additional 2 minutes.
- Let the meat rest. Then, slice up and dig in! Serve with garlic cauliflower mashed “potatoes ”, and sautéed spinach.