Lamb leg sous vide is a holiday show stopper & easier then a holiday turkey or ham. The lamb leg with shank-on is rubbed with just salt, pepper and mustard powder & slow cooked for 24+ hours. No hassle, just cook it at 131 F and make some side dishes at your leisure. Since this beautiful cut is cooking at such a low temperature you are going to get that super tender texture as you would with a pot roast, but slow cooking sous vide allows the meat to never go above 131F, which keeps it from over cooking!
It really is the best of both worlds. It can cook up to a few more hours, too, so it’s really easy to execute, and forgiving if you have other commitments throughout the day. Once all your other sides are ready just remove leg from the sous vide and roast to put some color on it. Prepare with any sides you like–we went with some simple potatoes & tomatoes with hummus. You’ll need a sous vide cooker to make this recipe. We like this model from Annova, but there’s many different ones on the market you could try.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently working on a new ice cream concept in Minneapolis. Chef Ben Spangler www.benimagination.com Video By: BSPAD www.bspad.com
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