nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Lamb Leg Temp - Time [?]

Alexey_144202

Hello guys,

I'm planning to cook lamb leg this week, but I'm not sure about the temperature. 60C for 24H cooking time will work like I understand?

Thank you.

Find more posts tagged with

Recipes Q's

Comments

Ole_R_nning_147948

In my experience lam leg does not need that much time. A the muscle haven't had time to develop much toughness, so there are not much connective tissue to break down. I did an experiment a couple of months ago, and 58°C for as little as 6 hours was to much in my opinion. The meat had close to no texture at all. I guess this boils down to preference, but I think you can achieve tender meat without "cooking" for a long time.

Nicholas_Gavin_68199

Are you looking for a braised or "steak like" texture?

Alexey_144202

Yes please.

Alexey_144202

Thank you Ole, it was a 4-5 lbs. leg that you did?

Alexey_144202

I'll try 65C for 16 hours. This is what ChefSteps recommend I think.

But any suggestions are welcome!

Ole_R_nning_147948

Yes, app. 2 kg (deboned)

Nicholas_Gavin_68199

Hey Alexey, I recommend for a steak like texture 55°C for 24hrs, and for a braised texture, 75°C for 24 hrs. These times and temps were our favorite for a 5# bone in leg. I would even go as far as to say you could probably cook the 55°C leg for 12hrs and achieve a desirable texture. Would love to hear what you find to be your favorite.

Alexey_144202

Thank you so much! I've tried 65C for 16 hours. It's very good, after searing a 1 inch steak the taste is very close to the lamb roasted in the oven, but not so dry. I'll definitely try next time your timing and temperatures. Thank you again!