Help with lamb leg

I have a 1kg (piece of?) boneless leg of lamb which I'd like to cook this week. It's from a local (Massachusetts, USA) farm, organic-ish, grass fed, etc.

I've never cooked lamb leg before, so I'm looking for a preparation which is pretty safe and maybe gives traditional flavors so I get a sense of what the meat is like. Modern techniques or traditional are both fine, as long as the cook time is at most 20 hours. Note that I don't have a grill; my heat delivering devices are oven, broiler, stove, blowtorch, immersion circulator.

Any thoughts or advice?

Thanks!

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Johan_Edstrom_5586

I cook those a lot as pieces of lamb, usually 54C. I know Tim is gonna say oven as he prefers that method and the traditional flavor.

tshewman

Have done sous vide (similar to Johan) with lamb stock (my preference) and traditional Roasting (like Tim). I like to (actually my son will) put garlic in the lamb (make small incisions), put spices inside the leg and tie. Coat with a thin layer of oil, season with salt, pepper and more spices (I'm a big rosemary fan) and set it over a bed of aromatics. Both methods have worked well.

Tim_Sutherland_52834

For me it is the oven, ~120°C/250°F+ (temp depends on time available and people I am serving) with a prob stuck in (for me I pull at 56°C). Oven to max and leg back in for GBD.

I always bone the leg and aggressively season the inside with grated raw garlic, salt and pepper, then put her into bondage. Outside just with salt until cooked.

My go to sauce at the moment is home made harissa using chipotle. Sides are North African in nature.

A blurry image from a recent neighbourhood party.

tarrosion

Is that just to temp or held for a few hours?

Johan_Edstrom_5586

I usually dump stuff in the bath at around 2-3pm, we tend to eat at 6:30pm, not a very exact science with me, lamb I don't pre-sear. Also I seldom if ever do the whole leg, I usually separate it into 3-4 chunks following where the bone was butchered out.

SteveM_20803

A while back I experimented with three different ~2.lb boneless leg of lamb roasts. In the end, my family liked 10 hours @ 135F the best. Seasoned with ground pepper, fresh rosemary, thyme, parsley, olive oil and slivers of garlic inside and out. Patted it dry at the end of the cook time and seared it with a torch. Salted at the table. Repeated the same process 3 weeks later with the in-laws and got the same results.