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Sous vide leg of lamb
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A picture of Sous vide leg of lamb.

Sous vide leg of lamb

Ashley Shane Sutton
Ashley Shane Sutton @TheMunchingMushroom
London United Kingdom

With Easter around the corner it’s time to enjoy some seasonal lamb.

With Easter around the corner it’s time to enjoy some seasonal lamb.

Read more

Sous vide leg of lamb

Ashley Shane Sutton
Ashley Shane Sutton @TheMunchingMushroom
London United Kingdom

With Easter around the corner it’s time to enjoy some seasonal lamb.

With Easter around the corner it’s time to enjoy some seasonal lamb.

Read more
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Ingredients

5 hours
4-6 servings
  • 2 kgdeboned leg of lamb
  • 6 clovesgarlic
  • Few sprigs of tyme
  • Handful of rosemary
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Steps

5 hours
  1. 1

    You want to rub your leg in olive oil & seasoning, cover in crushed garlic, thyme & rosemary.

    A picture of step 1 of Sous vide leg of lamb.
  2. 2

    Vac pack & leave over night for extra flavours

    A picture of step 2 of Sous vide leg of lamb.
  3. 3

    Roast off your bone to make a stock or jus

  4. 4

    68.5’c for 5 hours,
    remove from the vac pack &
    blow torch for colour this will now be medium rare.

  5. 5

    Carve & serve with some seasonal vegetables & roasted potatoes drizzled with a rich jus

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Ashley Shane Sutton
Ashley Shane Sutton @TheMunchingMushroom
on March 29, 2021 00:20
London United Kingdom
Chef who loves to travel, learn & explore food & flavours around the world 🗺 🌎
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