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Leg of Lamb

dpietranczyk_49940

So with the holidays ahead, I'd like to try cooking a boneless leg of lamb sous vide. It's 5.6lb. Does anyone have any suggestions for cooking? Time/temp/ anything else helpful?

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Chris_Young_80640

Here are some temperature and time combinations that have worked well for us in the past:

Tender, and somewhat steak-like: 144 °F / 62 °C for 36 hours

Tender, flaking (braise-like): 149 °F / 65 ° C for 24 hours

Because these cooking times are so long, + or - 10% doesn't make much difference, so you can ignore the time required to reach core temperature.

mike.minasian

Chris Young - Would these be good temperatures for a corned leg of lamb? Planning to use pastrami brine for ~3-5 days and then SV directly.