24 HOUR SOUS VIDE LAMB LEG! BEST. LAMB. EVER...

It's Easter Sunday and I cooked SOUS VIDE LEG OF LAMB! Check out this 24 HOUR perfectly cooked leg of lamb... OMG its AMAZING!

[@alexnelson8]

I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. I also used the mustard powder trick and then seared with rosemary, thyme, salt, and pepper. I seared using the broiler in the oven rotating as needed. Do not be afraid to get some color during the sear, it's a big piece of meat that will not overcook.

[@madmex6526]

That funky jam in the background kept me tuned in the whole video. Ha

[@michaelfromparis]

looks delicious ! yammyyyy Vinny will be happy ;-)

[@cookingsousvide121]

He was. Thank you!

[@TheSnakeIsSolid1]

Keep those vids coming dude. I just subscribed and noticed it's been 7 months since the last vid.

[@MarkWoodChannel]

Gorgeous, I like to get my Weber 22" fired up to 450 degrees and finish the roasts indirect for 10 or 12 minutes, fat side up still. Like you said it's a big ass cut won't over cook.

[@cookingsousvide121]

Nice!

[@packo3610]

Hello. I'm wondering how long to cook a 4 1/2 lbs boneless leg of lamb. I'm thinking of finishing it in my smoker. Thanks Packo

[@PoolsideMitch]

I'd recommend smoking it for 2-3 hours at the lowest possible setting/temp *before* putting it in a bag for sous vide (I have a RecTec smoker, so can dial in an exact temp; if you can't keep it at a low temp, then consider cold-smoking it using a smoking tube). That way, you'll infuse the meat with smoke at the beginning, so that flavor will carry inside the meat during the sous vide portion; if you smoke *after* you've cooked it, you risk drying it out. If anyone wants to chime in with a different viewpoint, I'd definitely welcome it. Enjoy!

[@paulac.7115]

My husband made this for our Christmas dinner. My son said it was almost juice. So mushy! Good thing I made some other dish and no other guests due to covid. Super fail! Oh, he only did 23 hrs. SMH.

[@indafrek7116]

I cooked a leg for 15 hours. I found it came out mushy, it was too tender. This looked similar. Did you find it mushy or did I do something wrong?

[@alexnelson8]

Inda Frek I’ve read other comments about this. Was your leg boneless? How many pounds?

[@indafrek7116]

Hi, Yes boneless and was roughly 6 pounds.

[@alexnelson8]

Inda Frek I’m going to try 8 hours. All videos I have seen tried 24

[@alexnelson8]

I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. I also used the mustard powder trick and then seared with rosemary, thyme, salt, and pepper. I seared using the broiler in the oven rotating as needed. Do not be afraid to get some color during the sear, it's a big piece of meat that will not overcook.

[@indafrek7116]

Dexter Rutecki I will have to give Lamb a go again. I have Been getting great results with beef

[@mangravy2000]

Why the need for double bag? Where is the picture of the IR grill? TEC grill?

[@alexnelson8]

Ed Floody sometimes a bag will fail and water will get inside. This can ruin a nice piece of meat. ZipLoc bags fail more often than vacuum bags. Expensive roast cuts are not worth pinching pennies on bags when cooking for 24 hours.

[@quintonjooste8765]

Lam leg is a lot smaller than that.

[@GuvernorDave]

looks great but what's with the 70's porn music?

[@MH-wm6df]

Warm butter? Must be the dullest knife ever. Also, no chimichurri or mint sauce??

[@foxmd9410]

This is not lamb it's Mutton! Mutton is an older lamb, the older the mutton the gamier it is. Go with a smaller and younger lamb and it won't have the gaminess.......

[@quintonjooste8765]

If i look at the size of that "lam" i disagree. That is not lam. Lam does not taste like game. To me the mustard is a big no no. 😬