Mastering Leg of Lamb: A Stress-Free Technique for a Stunning Feast

Master leg of lamb with this sous vide recipe that covers butchery, how to control gamey flavor, and how to make a gorgeous centerpiece dish your guests will love. Get the recipe: chfstps.co/22CXK0S
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[@alexnelson8]

I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. It didn't get mushy. 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.

[@evanseymour-skinner2898]

I've made this no less than half a dozen times and it never fails to impress.

[@diogeniscruyff1084]

do you have the excact recipe along cravy technique?it would be great if you helped ,it looks amazing

[@louispoche4312]

I did one today before watching this video... 132 degrees for 10 hours.. finished on charcoal.. it was the best lamb I ever tasted. The meat was extremely tender. But, there was still some tough connective tissue that might have disolved with a longer cooking time. Next time I am going to try this method for sure.

[@romadhonjanssen3427]

I made this for Christmas dinner this week. It was a big success. Besides frying the herbs, this recipe was super simple and stress free. As I was cooking for a large group, I cooked a turkey sous vide as well. Cooking for groups has never been so easy. Joule is simply amazing!!

[@sarahthorpe4038]

There instrumentals are amazing!! So relaxing

[@HeadbangersKitchen]

This is a thing of beauty!

[@jaykay9625]

I just firstly want to say the biggest thank you for all you and the team do for us, the amount of knowledge you all process is on point. I know you worked on making modernist cuisine which is a book that changed the face of the industry, I wish I Would of been able to go on that journey with you and come out the other side like some sort of food Jedi. All of the videos are so informative and break things down in such a simple way, inspirational and comforting. Not many people have the balls to do what you and the team has done, your ground breaking explorers setting the rope for others to follow, be it all for free more people should understand the situation, you backed a product which Benefits ordinary people, hope it works out well. Lastly have watched so many of your videos and keep seeing such negative comments and damn right disrespect, just know your true followers may not comment much but we are there progressing with your guidance. Best of wishes and move past the Neg heads, they are but flys buzzing around your heads.

[@davewuest]

thank you for the insight chef! looks amazing.

[@bhigdaddymark]

For whatever reason, I've been on a Leg of Lamb recipe collecting this week and have been watching as many different ways of preparing this dish as possible, and this one seems to be the best. When I was growing up in the 60's and 70's, dad always made this dish with slits all over the meat and stuffed them with garlic cloves and I believe rosemary but I don't remember exactly. What I do remember is the mint jelly that he'd spread all over the lamb just before serving it and it was quite delicious indeed! I haven't had leg of lamb, chops, rack of, shoulder or anything in nearly twenty years and I've been vegetarian since 2015. I'm getting weak and developing a hankering for some lamb, gosh darn KZbin!!

[@teekotrain6845]

Practice intuitive eating and fo for it. It's not like you have to start eating meat every day if your body is telling you what it's missing every once and a while.

[@bhigdaddymark]

@@teekotrain6845 Thanks! I did in fact buy a leg of Lamb around Thanksgiving (November) 2019, and it's still in my freezer as I haven't cooked it as yet. Now I'm dying for Duck and Goose.... I'm a mess.... 😂😂😂😂😂😂

[@styledliving]

I've done this several times, and it's great. To add some complexity, cumin, turmeric, cardamom, coriander seeds, and other South East Asian spices are great too! Also, you don't necessarily have to strain the juices, but it does help get some of the seasoning lumps if the mustard, salt, and pepper decided to clump in the bag. Another note, this recipe is great for rack of lamb inside a Solar Cooker. I used a Solar Cooker for 5 hours. The lamb racks came out perfectly medium rare. Finished them off over fire and it was delish as is with campfire cooked baked potatoes.

[@tedstrauss999]

interested in solar cooking, and definitely want to try that campfire version. what tools and resources do you recommend? and how do you keep the ravenous animals away from that thing for 5 hours?

[@joyflor3630]

Wow!!! Im impressed! thank you for sharing

[@jezo-matic991]

Nice to see Napoleon dynamite's brother again

[@BradiKal61]

You beat me to it by two years

[@Vanirvis]

Tried it. The recipe is 5 star. Absolute perfection!

[@e.e5695]

What is this box with boiling water ?

[@leung9401]

​@@e.e5695 It's basically a low temperature slow cooking method which makes the meat incredibly juicy and tender. It's called "sous-vide". If you want the leg of lamb to be at 55° C core temperature, you put it in a bag and cook it in a water bath at exactly 55° C. That way the meat can't overcook and turns out perfect every time.

[@michaellaughlin9179]

Great tips. Thank you

[@andert4593]

Totally impressed ! I don't see any way that it was left with gamey taste...Awesome. -Gotta try it !

[@andalusgibran618]

Amazing team of creative great masters.....Respekt!!!!

[@markcotes7611]

Made this in the weekend, turned out fine.

[@brkybrkycan8615]

God bless your hands sir.ChefSteps is my fav. channel and my guideway.I am following you guys and observing.I think you and whole team are having so much fun out there and i am dreaming about be a chef like you and perhaps meet you guys :)

[@brokedownsystem]

thank you. Looks interesting.

[@speccrar2002]

Espectacular!!! La mejor receta de pierna de cordero

[@seanmorgan6198]

Done it twice now. Lamb was always our favourite and it just got better!

[@anthonyjohn3202]

O M G!!!! I am drooling!!! Never seen lamb cooked this way.

[@anthonytavormina2125]

what temperature do you put it in the oven and for how long?

[@MarcLie90]

440-460 15-20m

[@threestans9096]

thank you. this is perfect. exactly what i neeeded

[@eb999uj]

Wow, that looks amazing!

[@giuliodelvecchio5897]

How long is the cooking time and at what temperature??

[@danbogard]

Absolutely ducking felicious

[@brendanking8558]

we love ewe too Grant! these videos are great!

[@havingalook2]

That looks bloody good mate. Yummy

[@Zojirushi.2.16]

Even more "next level" than usual

[@maiken3097]

This is so amazing! Who is this guy?? I want to watch everything he does! Has anyone tested this at home?

[@jabumalinga6377]

Thank you for including the metric measurements. Yes you overlooked the flavor measurements per leg of lamb, or was it me? You are easy to listen too. Keep it up. 🇿🇦

[@1970abhijit]

Hi please help. At what temperature should I roast in the oven and for how long?

[@833tr00t]

such... perfection

[@DavidVillar96]

Hey guys first of all you make a beautiful work with everything you cooked it's amazing I have watched every video since the beginning of your channel I've been a fan for so long time, so my question is when are you going to have international shipping for Joule it looks so practical I'm from Mexico and I really need one of those in my life, keep the good things coming, congratulations.

[@iWonchan]

honestly i used to just watch every video on this channel every week from the sheer quality back in highschool

[@dipsdappy]

Yummy 😋

[@madisonbaker7056]

This looks bomb AF. I need to invest in a sous vide thermometer.

[@CarlosRivera-mz8gf]

I’m a big fan of lamb, but have never made it. This video gives me a bit more confidence to try it at home and hopefully not ruin en entire leg of lamb.

[@aisubaru1740]

@ChefSteps Am in Perth Australia, When are you selling Joule internationally? please

[@yummboy2]

These guys don't really need Joule to create delectable food, I'll bet! I have a feeling they could do just as well without the toys. They may not enjoy the process as much, but their skills are obvious and they are impressive!

[@smc296]

WOW!!

[@Finite-Tuning]

I would never do this myself, but I'm glad that you did just so I/we can see the other side of the coin.

[@ZhmiKnopa]

How long in the second oven? What temperature?

[@Goodwithwood69]

When is jule coming too the uk?

[@ilhomikramov3148]

Зачётная ножка!! Спасибо

[@nahidhussain07]

What did you serve the lamb with, i saw potatoes?? huge inspiration from the UK

[@nateuerdaz8038]

Can it be done in a little less time if boneless?

[@leslieliew678]

Hi ghram, do you hit it with a low and slow oven temp or high and fast?

[@winkipinki007]

Yum.

[@pqpine413]

Will you guys be releasing more lamb dish recipes?

[@247drycleaners9]

What was the oven temp and how long was it in?

[@maggieclay9060]

I do a lamb shank that I sous vide with rosemary Carrot and celery then finish with a blow torch it's killer I take the "bag juices" and make a sauce omg it's perfect over rice

[@yhl1994]

If i were to do this exact recipe but only use oven, what temp and how long should i go for? Any help is appreciated!!

[@MblpMblp]

This was the first recipe video that made my cry with tears. Its not just food porn this is pure unconditional love of perfect food. Fantastic! Bravo!

[@MrJoshcc600]

like your sound effects and the butcher info was helpful, after that I can't do the rest because I've never seen that water bath thing and definitely don't have a convection oven

[@danecaveman]

What pan were you using? Brand name please, haven't seen that before. Food looks great, nice job!

[@aquaphoenixx]

I don’t know about the saucepan but the pan in the end was a Staub. Enameled Cast Iron Made in France. Staub and Le Creuset are the best if the best in Enameled Cast Iron Made in France.

[@kostasparasyrise9713]

Hi.I would like to ask how many celsius shoud i put the joule if i want a littlle bit more cooked my lamb?

[@olavjonas]

What plates are you using?

[@elliswright2533]

In the oven at what Temp and for how long?

[@bhughes3663]

The bag juices are commonly referred to as "The purge."

[@rl4889]

The best lamb vid

[@SeungCanFade]

If oxidation during cooking is an issue, would it be beneficial to vacuum seal the leg? (I know that the water pressure would also create a 'seal', but wouldn't the vacuum be best?)

[@chuckwee1196]

Sigh, i'm just waiting for Joule to start shipping to Asia.

[@thomasmitchell2514]

Me too! I moved to Korea the month they are supposed to start shipping. :( I'm having family just send it to me via DHL. But one thing to note: the original joule isn't going to work at the 220V power spec in many countries, you'll need to buy a voltage converter. They are pretty cheap on Amazon, just wanted to let you know so you didn't burn out your new toy on day1. Also I've tested the Joule Iphone app and it is worth the wait! Seriously it's sooo fantastic, hand it to anyone and turn them into an awesome chef.

[@richardpalm1314]

is there a video of lamb loin or double loin in cap?

[@constantinostsoudis4929]

What can I do if I don't have a slow evaporation machine? Thank you

[@UbuvActionCrew]

Beautiful gyuto

[@picitup83]

love leg of lamb. Cooked this recipe! but i do have to say, i got away with using half your spice proportions and it turned out crazy flavorful :) so no need for 2lbs of seasoning!

[@SparkHelium]

+picitup83 The purpose of that much seasoning(antioxidants) is to slow down the oxidation. So its to make sure it doesn't get gamey. If yours turned out fine that's great.

[@boombyebyebatti]

+picitup83 hey, im pulling my legs of lamb out today, how long did you roast yours for?

[@picitup83]

+Gregory Butler if you sous vide... 425 degree F for 25 mins. if not sous vide 325 degree F for 2.5 hours it's important to prop the leg up like they do

[@treatb09]

I did not know about the lamb fat. Luckily i decided to watch this. Damn that looks good. Im going to try the scoring of the skin.

[@johnson787878]

Simpson's-in-the-Strand, London have been making roast beef Dinners using meat covered in Coleman's mustard powder for over a 180 years. There must be something to this technique.

[@angellohector]

At last! A stress free video! 4 minutes later...

[@joshuapritchard9614]

if you did a noose of twine inside of the incision around the shank, could you use the "noose" to remove the meat with one fell swoop?

[@dannyflannagan219]

This dude is great he needs a cooking show! or is this your cooking show, whats this dudes name?

[@leung9401]

Grant Crilly, CCO of Chefsteps and heavily involved in the creation of the cookbook "Modernist Cuisine". Dude's a wizard..

[@diannelamonica3271]

Holy cow !! if this is stress free - I hate to see stressed ! Informative, never knew lamb fat is unsaturated.

[@brotha.b]

What song is that in the second half?

[@johnliszka6751]

Mustard seasoning worked like a charm. Big hit with the group to tone down the gamey flavor!

[@Smellymilk6]

What can u do with the cut off part of the leg

[@morbentfel]

can i do same with boneless

[@mohr4less]

If one doesn’t have access to a sous vide, how about reverse sear while covering the lamb so it doesn’t dry out?… since there’s not much fat I assume doing a standard “open” reverse sear at 225 or so would dry it out. Thanks! Just bought a leg and am “wet dry brining” it right now. Aka dry brine with Saran wrap over it so it doesn’t dry out in the fridge the way you want chicken skin or a steak to do.

[@chefadrian22]

Whats the ratio of mustard powder with salt and pepper? for the Rub?

[@midwestcody]

What size container is that

[@ohworldgirl]

Loves "Ewe"

[@rorvolvo]

Will trimming the fat reduce the gamey flavour?

[@davidgamache3035]

The correct name for the bag juice (yuck) is sous jus. It's always better in French

[@uetzel]

imma smoke dat lamb, hickory wood chips FTW

[@heyricksander]

smoke dat lamb, yo!

[@justinn5047]

What is better for smoking? Hickory or Apple wood?

[@videomanemedia8649]

Brandon Green . what flavor chips do you like more?

[@justinn5047]

Raymond Calderon idk

[@Michael_______]

@@justinn5047 oak is my favorite with beef

[@killuminati1875]

This is only the look, imagine the smell and taste. This can be served in a michelin star restaurant.

[@Joe-nf5si]

What temp was water, how many hours, what temp oven?

[@andrecheongavocadojudo2114]

He has the lamb sauce!

[@Doddz321]

I like the way he made out like the lamb was hot at the end, when it was quite clearly cold. The gravy poured on was hot however.

[@clarkzy]

Do they only Sous vide ? We get it... you love the product

[@tormarquis]

How would you modify this recipe to slow and low cook in the oven? My wife threw out the sous vide machine

[@thanos7451]

What device is that to cook the lamb? Have never seen that cooking method before

[@MJ-ih4ub]

Woooooow

[@bryanbanks1966]

What is the music playing early in the video.

[@johnfinsky5420]

aren't there glands that are supposed to be removed within the leg? also shaving off the hard outer layer of fat is supposed to reduce gamey flavor (and also the tattoo ink)

[@IrishDrunkGaming]

Does anyone know a better method for a 6.060lbs Boneless Leg of Lamb. I'm planning on making my Irish Stew for St. Paddy's day in my crook pot but decided to try Lamb. Would it be easier to just cook it like a steak and than place the meat in the crook pot?

[@matthewka7]

Don’t you have to seal it and get the air out before you sous vide?

[@miguelonangelon5150]

It wouldn’t spoil? 55 degrees for 24 hours?

[@andrewgedris8763]

Do you ever take out the gland to control gaminess?

[@nodrama490]

Slow boil ?