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Meat, Marinating, & Transglutaminase

marchocais

Hi ChefSteps Community!

First post! I'm preparing lamb this Easter Sunday using a recipe for marinated boneless butterfly leg of lamb. I've made this in the past by marinating over night, tie-up with butchers twine, and roasting for a few hours. I've come across the "Mastering Leg of Lamb" recipe and thought it would be cool to sous vide the lamb instead of roasting. Additionally, I have some Activa RM sitting around and thought it would be awesome to form up the butterfly into a round without the need for butchers twine.

Question: Anyone have tips/techniques on using marinades and transglutaminase? Marinate first, rinse, dry, and then form and set? Or set the lamb round using cold set and then marinade before sous vide? I've read the below Activa gen info and it seems like it holds up post-marinating but looking to hear from experience.

Thanks,

Alex

Ref:

ChefSteps Sous Vide Leg of Lamb Recipe

https://www.chefsteps.com/activities/mastering-leg-of-lamb-a-stress-free-technique-for-a-stunning-feast

Activa info

https://www.naturalproductsinsider.com/bgpl/FPDajinomoto5.pdf

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Comments

FrankM_3301

You should not have any problems, post marinade. I wouldn't rinse the whole thing, you'll wash away your marinade. Maybe just blot the side that you are going to bond. Of course, you are going to have to tie or wrap it anyway, so that the activa bonds properly. Post pics of your results!

tshewman

Marinade or brine first is easy and works well. As @FrankM_3301 mentioned, ensure to blot before applying RM.

marchocais

Thanks Todd & Frank! Your feedback makes me feel better about giving it a shot! Will marinate, pat, and wrap up with clearfilm to set. Hopefully I remember to shoot a pic!

tshewman

have done the smokerless pork shoulder this way MANY times so am sure you will enjoy!

marchocais

So wayyyy late on getting back here... Due to prep complications I just ended up setting the roast with RM first with a 24 hr set, then marinated in a vacuum bag for 12 hours before doing the 18 hour cook. Over all it worked out really well. My critique is the outside didn't crisp up in the oven as expected - should have patted dry first perhaps? Either way it worked out great and tasted awesome!