Sous Vide Leg of Lamb Perfection - The BEST LEG OF LAMB ever! Score 10

I am still smiling about this leg of lamb and I still can not believe it was cooked by me. This one is impressive. Cooking a leg of lamb is very tricky and if don't know how you are basically throwing money away.
But, I did it. It came out perfect, this was the best leg of lamb we ever ate. It was perfect in every way and I would not change anything about this cook.
This recipe was inspired by ChefSteps • Mastering Leg of Lamb:...
The Ingredients
Leg of lamb, whole
100 g Mustard powder
20 g Salt
10 g Black pepper
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@siyabongadhladhla2950]

The difference between Guga 7 years ago and now is amazing😄 I gotta say that the look and energy has improved

[@philtrapp]

Man this channel is probably my favorite on KZbin. Such nice editing, cooking skills, and charismatic guys. Amazing!

[@SousVideEverything]

+Philipp Trapp thank you so much!

[@grantbaugh2773]

Don't apologize for smiling, your happiness is contagious!

[@quickwithagun]

Guga and friends, this was my 12th or 13th cook based on your recipe and by far one of my most successful. I cooked this for my family today (Easter) and everyone was blown away including myself- best lamb I’ve ever had hands down!!! You guys are awesome- keep the adventures and the videos coming- I’ve got my neighbors hooked on the dry age steak- building up to wagyu, and thank you mucho! The Peace of the Lord be with you!

[@mikeleachman5008]

Your excitement is contagious. Loving this channel!

[@SousVideEverything]

+Mike Leachman thank you. 👍👍👍

[@LordRunolfrUlfsson]

I'm glad I'm looking back into the history of Sous Vide Everything.

[@ignatiusl.7478]

Exactly what I was looking for. I'm Easter Orthodox and for Easter we normally cook a whole lamb, but because of the Coronavirus I will have to celebrate at home. This is the perfect recipe for me! Thank you Guga!

[@survivalpodcasting]

This is a good video so don't take it wrong but when I watch your current ones it is amazing how much better you have gotten at production quality.

[@MikeandhisAntennas]

You guys are great! Just ordered a sous vide because of you!

[@wallacewallace4801]

Man, I love your passion for cooking in this video! Your love of food and for the entire process of getting from point A to point Z excites the viewers. Honestly, I feel your passion in all your videos. My wife and I TRULY enjoy watching your content. Thanks so much for the funny, educational, and family friendly videos.

[@SousVideEverything]

+Wallace Wallace wow. Thank you so much. 😊😊😊👍👍👍

[@kevinng7583]

Air flying bbq pork

[@shanebeaudrot777]

I cook 2 or 3 legs per year. I love it, my guests love it. Even more satisfying when a first timer tried it and loves it. Your lamb is a picture of perfection. Smile on bro I know how you feel, it's a passion for what you do.

[@lawrenceforte8211]

Just cooked the leg of lamb using this recipe for Easter supper...it was the bomb, everybody loved it!!! THANKS!!

[@alexrakir491]

Thank you for this recipe!!! This is ABSOLUTELY AMAZING!!!

[@raymondcouch4602]

I bought a sous vide on Sunday and learned about your show Sunday night. I've been watching since. Mine arrives tomorrow and I'm excited to try some of these ideas!

[@jonjohnswag1885]

I love your videos, it's really cool to see normal guys cooking such amazing food, inspires me to try it myself! I totally know the excitement of when you try cooking something new and it turning out better than you hoped.

[@Sony72604]

You guys have me hooked. I just ordered my first Anova sous vide. I can not wait to try it. Thank guys.

[@paulmiller591]

Tested this dish and you are right perfect, smaller lamb cut works fine have done 1.5-2kg same 24 hour cook time just once less mustard pot. Well done guys love the channel!!

[@djamesc]

I'm getting my first sous vide at the weekend. I'm watching these for inspiration. Love them!

[@SousVideEverything]

djamesc Thank you so much, it means a lot. I appreciate your comments, you will love you sous vide machine, they are great!

[@russ484ful]

Making this for the second time this weekend, it is DEEEEEEEELICIOUS!

[@Wittyusername82]

Your videos always put me in a good mood. Great job guys

[@deptofmisc]

I know that feeling! Awesome bro, just awesome. Love all of your content, thank you!

[@SousVideEverything]

+Anthony Haddad thanks. 👍👍👍

[@marcelopires9197]

Agreed. Looks better than ChefSteps! Excellent work. Keep them videos coming.

[@SousVideEverything]

+Marcelo Pires thank you.

[@truthhurts1884]

Seeing you this happy about it, made me happy. Awesome video

[@Gladtobemom]

Oh my gosh, you did it, I was suggesting leg of lamb on facebook. Why didn't it come up when I searched the first time? Thank you for doing this.

[@mhatter5]

Dude you are inspiring me so much to start cooking awesome food! LOVE this channel!

[@itsallgood2]

Hahaha! Keep on smiling. When you nail it, it feels great! Thx!

[@poolman1726]

UNBELIEVABLE!!!!!!!! Been cooking lamb for years, followed your directions to the letter. best damn lamb ever!!! you sir are the man. many thanks

[@20east21]

I started watching your newer videos you guys got much better at everything its cool to see the growth

[@brineshrimp2223]

I love your Sous Vide videos. I have cooked Lamb a lot, the longer you SV it the less gamey it will be. If you SV it 48 hrs you probably wont even be able to tell it is Lamb, everyone will think it is veal. Keep up the great videos!!

[@BBQKlaus]

I'm impressed, I must give it a try!

[@khameezrahaman7351]

The way this channel progressed, wow, congratulations guga

[@trevorjames3082]

You stepped up the video skills big time in this one. Really like the prep part of the video!

[@SousVideEverything]

+Trevor James thank you so much.

[@Rs6ne]

Just came back to this one. Love it!! Looks better than the chefsteps one!! Delicious!

[@greghett737]

inspired and hungry gotta get myself one of these set ups asap thanks for sharing

[@GamingDaily]

THAT LOOKS SO GOOD IM CRYING.

[@leosakata1165]

Watching this video in 2020, you can tell the improvement in edition and quality level.

[@jamessmith785]

How can anyone dislike this video? It looked amazing. I need to invite myself over to your office once in a while. :)

[@cookwithscotty9033]

As usual brother, awesome stuff!!

[@SousVideEverything]

+Cook with Scotty thank you so much.

[@gumundurskulason6063]

That little piece that you took of the end is the best part of the leg!!

[@hardtruth2039]

Looks absolutely wonderful! I bet this would be awesome smoked at 150-180 for three hours before sous vide and maybe 2-3 hours after sous vide on a 300-350 smoker to crisp up the exterior.

[@user-nu3sn6wx5m]

It's hard to say, that something is Not perfect, while a man with such a huge knife is standing towards you))) well done, man!

[@zazaguerilla]

keep up the good work you deserve much more subs

[@horsenuts1831]

I must agree that this looks awesome. I've just made some duck confit in my Sous Vide Supreme and this looks similar, but just on a much larger scale. I agree (as a Brit) with the Australians/South Africans that lamb isn't gamey, but I guess it is just a case of growing up with it. To other nationalities, it may seem gamey, but surely that is a good thing if meat actually tastes of something? If you want gamey, then you need to try hogget or mutton which is sheep aged beyond 1 or 2 years. Older sheep is more expensive because it takes so long to grow, and consequently is quite hard to find even in sheep-growing countries. Here in England, lamb is more expensive than beef, chicken, pork, etc, so it is considered a treat.

[@mugdays]

Your video editing is superb!

[@SousVideEverything]

+mugdays thank you 😊

[@anthonycarter3942]

You are the reason I’ve been using Sous Vide. One thing I would suggest, garlic! My mother cooked the best leg of lamb ever. She didn’t know about Sous Vide but she always added a few slivers of garlic pushed into small slits made in the leg.

[@millardiii]

I made Sous Vide Leg of Lamb exactly according to the directions in this video with one exception: I added both Rosemary and Thyme to the to the sous vide bag. The results were in some ways too good. I missed the gaminess of the lamb. It was the most tender lamb I have ever eaten. The gravy was amazing! But the meat was lacking. Next time I do this (and I will do this), I will lightly dust the meat with mustard powder. I will not cake it on. No regrets here!

[@hia305chico]

The beginnings jajja look at the plated and the editing jjajajjaja love u guys

[@dakpancol]

I promised myself I would never cook lamb again, after many failures, but after watching this video I will give it one more try at the lamb.

[@zq_77]

Thanks a lot for all the videos. They're really fun to watch and they're getting better and better. Keep it up. I have one question: what's the make / type of the blow torch that you use? Do you have a link to amazon or something?

[@ILiketurtles68]

Good throwback video.

[@Gmartins5572]

Hi Guga, I am loving your videos man! One important detail about lamb leg is to take out the "fat glandule" it has in the middle of the leg. The "gamey" taste comes from that fat deposit. Your lamb looks A M A Z I N G!!!!

[@firstake]

Added mint to the rosemary cooking now. Did 4 lb. Crown Roast last week. Soul Rub, 16 hrs. "You complete me." Duck pastrami next. Love the three kings of SVE!

[@alexmueck8558]

The way you seared the lamb gave me the idea to try this step with my heat gun! I'll try this on the lamb or pork in my freezer next time I use my sous vide

[@edwardholleman3010]

Guys I’m new to your channel and I’m loving every single video. Perhaps for a future video you guys should try bison meat.

[@Johan-lg2cc]

Amazing 🤩🤩🤩

[@mattlopez9960]

Good work Gustavo, production value keeps getting better and better.Now I need to go and find a lamb leg from my butcher...

[@SousVideEverything]

Matty Lopz Thank you so much, I tried... :-) Do it, its amazing.

[@MrBobWareham]

Want it OOOOOOOOOO looks so good

[@adventureswithfrodo2721]

I did sous vide lamb chops and they were amazing.........

[@tasmedic]

Thanks for giving me an idea. I'm going to sear mine on the barbecue instead, for the "cross hatch" effect.

[@migf27]

Sweet!!!!!

[@matd1911]

Great video as always Guga. You have to try Milk-Fed Pyrenees Lamb. Best lamb you will try

[@jonascookify]

que brabo mano! esse foi foda!

[@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.

[@aedr04]

Ninja is the ultimate meat carving hype man, lmao! @4:40

[@petertrout8140]

LOL, the smiles say everything! What are you using to sear this outside???

[@dima1283]

Thank you very much for your videos! Very much impressions! What the model of fire lamp?

[@AZD2169]

Wow, looks like it's perfection. But, what kinda tool did you use to sear the lamb?

[@frankvillatoro2331]

Actually being able to taste it notwithstanding, it does "look" dry - could be super tender - I wouldn't know. I'm wondering what results 6-8 hours would yield. Thank you for this video!

[@ImShiftehh]

Definitely looks dry. I’ve cooked this 4 times and I’ve found it’s best at 55°c it’s extremely juicy and tender

[@CarbageMan]

Yeah, no other recipe I'm seeing is over 12 hours. Usually 6-8. I'm planning 8-12 (because I plan to do it overnight) at 131ºF.

[@Deaddreadredemption]

How did your guys version turn out?

[@MattGassner]

looks awesome, I have to give that a go!

[@SousVideEverything]

Matt Gassner thank you, this was truly amazing, I am still smiling.

[@SousVideEverything]

+Matt Gassner thanks. It was amazing. I am still 😂😂😂

[@christinebruce9549]

Love the lamb. What chamber sealer do you use I want to get one I have a normal sealer but it sucks the juices up with it and sometimes does seal as well as it should I would appreciate your ideas Chris

[@og45]

Freaking awesome. Love the video

[@SousVideEverything]

+pizza man thank you so much.

[@og45]

Sous Vide Everything Hey! Have you thought about suos vide duck breast?

[@SousVideEverything]

+O Garza yes I have. I will do one soon.

[@Masterfighterx]

One of the best leg of lambs I've got is the one I made my self. First i take a small 3'' knife poke holes all around, then I put slices of garlic in there. Now for the rub, I've got no measurements. In a bowl put Thyme, Rosemary, Fresh ground black pepper, Salt (of your own liking) Extra Virgin Olive Oil and some butter, mix it good so it becomes to be a nice thick fluid. Now while the Lamb is on a grill (for the oven) rub that stuff in good. It'll taste *AMAZING*!!!

[@SousVideEverything]

+Zyx I should give that a try soon.

[@MarcilioCadamuro]

Vocês poderiam colocar as temperaturas em Celsius também ! Abraços, show de bola esse carneiro

[@MsBiz888]

This is awesome! My friends decided they want lamb so I went and bought the leg of lamb. I'm looking forward to doing this. Guga, just a quick question, are you using Foodsaver "GAME SAVER" vacuum to fit this lamb in their plastic bag? Because I know they have a wider size for Game Saver Vacuum. Please guide me which one to buy. Thank you much and keep the awesome job! Merry Christmas :--))

[@Phloored]

I will try the mustard. For the cook, i much prefer 8 hours at 131. I take it out cool it down. Pop it in the fridge. Bring to room temp on day of serving, then season it and pop it in a 375°f oven with high convection for 22 minutes. Slice and serve. So nothing to do on serving day but pull it out in the morning let it rest on the counter for 4 hours then season it and put it in a hot oven for 22 minutes. I have also frozen it after sous vide and then pulled out out frozen and seasoned it and smoked it for hours at low temp 220°f until it hits 131 internal. Also delicious but not as easy to time for serving day

[@DaBiqShot]

Gonna make it today

[@mikescuba1]

Question, does the size of the leg of Lamb effect the cooking time. I have a joint which weights in at 5.4 LBS or 239 grams

[@ELGALLO416]

I hope I win the joule so I can make this dish. looks amazing bro. keep them vids coming.

[@SousVideEverything]

+ELGALLO416 thanks. 👍👍👍

[@robertoroman7116]

I am going to the south of Puerto Rico (Coamo) to the sheep farm, to buy a fresh sheep, thanks teacher for sharing your knowledge ,,, greetings from Puerto Rico🇵🇷

[@mortenindiablox8371]

I am cooking this one right now, so I really hope it is perfect for tomorrow! 😃

[@mortenindiablox8371]

Wauw my leg of lamb was PERFECT! I only cooked it at 58 degrees Celsius but my visitors were a little late, therefore it got 26-26,5 hours instead! Wauw!! I was really afraid that the mustard powder would be to strong, but NO even our friend who does not like Lamb had a good chunk of it! Even my son! He took the bone and ate from it at the end!!! 😂 Thanks for this recipe!!

[@gurdalatsuren]

Hey Guga, I love your videos. You got me so pumped about sous vide that I got an Anova over Black Friday. 👍 I want to do leg of lamb for family for New Years Eve and got the lamb leg from Costco. So it’s not a full leg like you did in your video, do you think I still should go for 24 hrs? Please help me out as I don’t want to overcook the lamb and spoil the dinner. 😬 Thanks for the help bud, keep up the amazing work! Gurdal from Seattle @sousvideeverything

[@moskahip]

Parabéns pelo canal, ótimas receitas!!! como sugestão, fazer uma fraldinha na mostarda escura.

[@SousVideEverything]

+Paulo Hajime Gabasa Arimori muito bom a idea. Vou fazer com certeza. Valeu! Grade abraco.

[@simontalbot5879]

Gents love your vids! Where do you like to buy your lamb from? I noticed a PUBLIX bag so guessing you're in Florida?

[@Rgdonaire_07]

Great vídeo guys. I will do it with lower temperature as it looks slightly dried and overcooked.

[@BetsBestBits]

Hi there. I'm trying this method today, double bagged but with a mint rub (UK) and I'm cooking it @131f for 24hrs, do you have any pointers/Do's and don'ts for me please?

[@pigbenis2812]

I like a much crispier sear. I cooked mine overnite about 14 hr at 133°. Then I transfer to cold water and get it cool. This way when I broil, it can take major heat for a sizzling sear. After it’s seared a crazy amount, I bake 250° till meat is 140°. It’s perfect for gyro - tender enough to bite right thru.

[@blackjack8484]

Hi! Question: what bags did you use to put there lamb in? The bags in the link in the description don’t seem big enough. Thanks! Can’t wait to try this!

[@darrenlyddieth5770]

i have never tasted any gameness, i must be spoiled by great australian lamb.

[@ernieeat]

Looks amazing! !

[@SousVideEverything]

Ernesto Gomez Thanks, it tasted better than it looks... So, you can only imagine!

[@networkn]

Hi. I am curious, if I don't have the big blow torch you have, what is the best way I can do this searing?

[@gotemfishing2190]

My favorite part about lamb is the gamy flavor. If you want, I could send you my Greek families recipe.

[@jugager4668]

Yes please.

[@glauberjr]

Pô, acabei de fazer um NY Strip de 2 pounds e já deu vontade de comer esse Lamb :) Mais uma receita pra lista. ah, o vídeo ficou muito bem feito. ABS!!

[@SousVideEverything]

Grande Amigo Glauber Ribeiro Valeu mesmo te agrade muito. Um grade abraco! Ate a proxima.

[@WeenierMan]

Looking back at this video he is much more nervious compared to his recent videos. But he is still amazing.

[@lurchamok8137]

looks great, I would be interested in how it performs compared to a stewed leg of lamb (f.e. in red wine ). I have a hunch that sous vide sometimes is a waste of juices coming out of the meat while cooking.

[@95rav]

How do you come up with the cook time and temperature you use? Is it experience or based on weight and thickness of meat?

[@high5626]

I’m planning to my first Sous Vide recipe and decided on a 2 lbs leg of Lamb. What temperature and duration should I use?

[@jasbcor]

I'm about to cook my first leg of lamb with my new Anova. I picked a 4.5 lb boneless one from Costco. How long should I cook it with that much weight? And if it's smaller, do I turn down the temperature? I just don't want to screw it up.

[@dongallagher7756]

Would you recommend cooking a boneless leg of lamb for less time ? Thanks for all your videos.

[@dairbatandon8632]

I have made lamb chops this way , excellent. Do you think it was cooked at a little bit too high of a temp? How about 136? Didn't look as juicy, but cant tell for sure.

[@SousVideEverything]

The juices were not failing out but it was very juicy when you bite into it. If I were to do it again, I would do the same thing. 👍👍👍