Sous vide leg of lamb
Ashley Shane Sutton @TheMunchingMushroom
With Easter around the corner it’s time to enjoy some seasonal lamb.
Sous vide leg of lamb
With Easter around the corner it’s time to enjoy some seasonal lamb.
Open in Cookpad AppSteps
- 1
You want to rub your leg in olive oil & seasoning, cover in crushed garlic, thyme & rosemary.
- 2
Vac pack & leave over night for extra flavours
- 3
Roast off your bone to make a stock or jus
- 4
68.5’c for 5 hours,
remove from the vac pack &
blow torch for colour this will now be medium rare. - 5
Carve & serve with some seasonal vegetables & roasted potatoes drizzled with a rich jus
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