Cooking & Baking
Related: About this forumI sous vide a leg of lamb for dinner
And I have to say, it was sublime!
Coated a semi boneless half a leg. Coated it with evo, garlic, fresh rosemary, salt and pepper and cooked it at 130F for eight hours. Made a red wine, rosemary sauce to serve.
So tender, juicy and delicious!
If you dont have a sous vide device, get one! And please do a leg of lamb.
safeinOhio
(32,531 posts)Buy a local one and cut up by a local butcher.
brokephibroke
(1,883 posts)But this method was fab, melt in the mouth and all the connective tissue was tender as well.
Ironically I live in CO, and the main supply here is NZ
fierywoman
(7,641 posts)which is even better than the leg of lamb!!!
brokephibroke
(1,883 posts)I can do that....
WheelWalker
(8,943 posts)and raise your own lamb. And bless it.
brokephibroke
(1,883 posts)And zoning to do that. Maybe when I retire in a year or so...
WheelWalker
(8,943 posts)I built a small barn complex with a chicken coop, 2 lambing jugs, a little hay and feed storage area and a room with a feed rack. Grand kids wanted a place to raise lambs for FFA. Talked my ex out of two ewes in June and bought a 10 month old ram in August to breed them. Following March had two sets of twins. Got a permit from the city council which just needed consent of adjacent neighbors. Small, rural towns are the bomb. Best of luck if you try raising your own. Hope you do.
Retrograde
(10,069 posts)I've done lamb in mine. Plus, it also does a great job with garbanzos.
Hortensis
(58,785 posts)am now looking for good things to do with it. Sounds like a promising start.
brokephibroke
(1,883 posts)Pork tenderloin -134F
Sirloin, tenderloin, strip, rib steaks -125F
Chicken breasts - 141F
Roasts of any sorts
Do not like salmon
Two main reasons to love the method is 1) flawless results and 2) can cook from frozen.
Hortensis
(58,785 posts)also sounds like a way of avoiding unfortunate delays, overwarming, etc, during defrosting.