Leg of Lamb (bone-in) Sous Vide

any tips for best cooking times, lamb didn't make the ChefSteps sous vide chart...

Somewhere in the comments here I think I read Chris Young recommending 36 hrs @ 74c for very tender/braised style lamb... but can't find the comments (and they don't seem to be searchable) I wanted to go with something very tender...Other suggested timings I've seen - boneless 55c for 8 hrs Here http://www.modernistcookingmadeeasy.com/sous-vide-times-temperatures/lamb recommends 1-3 days @ 60c. Anyone try this for 3 days @ 60c, or guess what type of result this may provide... For seasoning I was just planning adding the classic salt/garlic/rosemary/pepper before cooking and maybe sprayed with some liquid smoke...

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Samuel_68313

I'd try something like 60° for 18 hours, three days seems excessive to me.

I've had some poor results with long cooking of lamb sous vide, especially over here in the UK where lamb seems to have a much stronger flavour. They recommend coating it in oil in MC but frankly that hasn't helped a huge amount.

douglas_bd

I did a boneless leg of lamb recently at 60C for about 20 hours. Flavor was fine, but texture was not good. It ended up mushy. Next time, I'd go with a shorter cook - maybe 8 hours or so. Or forego sous vide in favor of the oven. I've seen a lot of differing info on cooking lamb, and no real consensus. @Johan Edstrom - As the resident lamb expert...What say you?

Johan_Edstrom_5586

I think it depends very much on fat content and quality of meat, I never go above 57 and stick to much shorter times, if it is really fatty I either trim or use the oven.

Legs of lamb I usually portion and do at 54-57C for usually no more than 8, I'd rather have a little chew than mush, rack - 54C for a few hours no more than 8, trim and sear hard.

Johan_Edstrom_5586

The other thing I do more and more to proteins is chill and rest them, then re-heat.

Samuel_68313

I would be interested to see the difference in one country to the next, The lamb I had in Montreal had a lot milder flavour and was a lot smaller than I am used to getting here in England. I haven't tried it but I am pretty sure the lamb my butcher sells you wouldn't enjoy eating after 54c and less than eight hours.

SteveM_20803

According to my notes we have had consistent and excellent results for a boneless 2-3lb leg of lamb cooking it for 6-8 hrs. @135F. I believe all the ones we have done were from Australia or New Zealand. I did a 24 hour cook once and we had lamb paste. I am not sure how much the bone will impact your cooking time. My guess at these temps, not a whole lot.

Johan_Edstrom_5586

We could queue a lot of jokes here about helping lambs over fences and how that toughens them up.

The lamb we get is from New Sealand from the store, Colorado local is way tastier and also fattier.

tshewman

Have had different textures depending on purveyor. Subjectively I find grain fed tends to tolerate longer cooking and is stronger tasting. Grass fed more tender but both types of shanks seem to tolerate longer cooks. It's been a while since I've done a leg and last one was grass for 12 hrs at 57c and was quite nice.

douglas_bd

Interesting. The lamb I used was grass fed.

reck.harm

I once did a boneless leg of lamb at 65°C for about 6hrs. came out great. Bone-in should be similiar. Texture was more towards a classic roast, but very juicy.