Sous Vide Leg of Lamb Perfection - The BEST LEG OF LAMB ever! Score 10
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- čas přidán 26. 02. 2017
- I am still smiling about this leg of lamb and I still can not believe it was cooked by me. This one is impressive. Cooking a leg of lamb is very tricky and if don't know how you are basically throwing money away.
But, I did it. It came out perfect, this was the best leg of lamb we ever ate. It was perfect in every way and I would not change anything about this cook.
This recipe was inspired by ChefSteps • Mastering Leg of Lamb:...
The Ingredients
Leg of lamb, whole
100 g Mustard powder
20 g Salt
10 g Black pepper
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. - Jak na to + styl
Man this channel is probably my favorite on CZcams. Such nice editing, cooking skills, and charismatic guys. Amazing!
+Philipp Trapp thank you so much!
Don't apologize for smiling, your happiness is contagious!
Guga and friends, this was my 12th or 13th cook based on your recipe and by far one of my most successful. I cooked this for my family today (Easter) and everyone was blown away including myself- best lamb I’ve ever had hands down!!! You guys are awesome- keep the adventures and the videos coming- I’ve got my neighbors hooked on the dry age steak- building up to wagyu, and thank you mucho! The Peace of the Lord be with you!
The difference between Guga 7 years ago and now is amazing😄 I gotta say that the look and energy has improved
Your excitement is contagious. Loving this channel!
+Mike Leachman thank you. 👍👍👍
Man, I love your passion for cooking in this video! Your love of food and for the entire process of getting from point A to point Z excites the viewers. Honestly, I feel your passion in all your videos. My wife and I TRULY enjoy watching your content. Thanks so much for the funny, educational, and family friendly videos.
+Wallace Wallace wow. Thank you so much. 😊😊😊👍👍👍
Air flying bbq pork
Exactly what I was looking for. I'm Easter Orthodox and for Easter we normally cook a whole lamb, but because of the Coronavirus I will have to celebrate at home. This is the perfect recipe for me! Thank you Guga!
I cook 2 or 3 legs per year. I love it, my guests love it. Even more satisfying when a first timer tried it and loves it. Your lamb is a picture of perfection. Smile on bro I know how you feel, it's a passion for what you do.
I'm glad I'm looking back into the history of Sous Vide Everything.
You guys are great! Just ordered a sous vide because of you!
Just cooked the leg of lamb using this recipe for Easter supper...it was the bomb, everybody loved it!!! THANKS!!
Tested this dish and you are right perfect, smaller lamb cut works fine have done 1.5-2kg same 24 hour cook time just once less mustard pot. Well done guys love the channel!!
Thank you for this recipe!!! This is ABSOLUTELY AMAZING!!!
Making this for the second time this weekend, it is DEEEEEEEELICIOUS!
I love your videos, it's really cool to see normal guys cooking such amazing food, inspires me to try it myself! I totally know the excitement of when you try cooking something new and it turning out better than you hoped.
I'm getting my first sous vide at the weekend. I'm watching these for inspiration. Love them!
djamesc Thank you so much, it means a lot. I appreciate your comments, you will love you sous vide machine, they are great!
You guys have me hooked. I just ordered my first Anova sous vide. I can not wait to try it. Thank guys.
I bought a sous vide on Sunday and learned about your show Sunday night. I've been watching since. Mine arrives tomorrow and I'm excited to try some of these ideas!
This is a good video so don't take it wrong but when I watch your current ones it is amazing how much better you have gotten at production quality.
I know that feeling! Awesome bro, just awesome. Love all of your content, thank you!
+Anthony Haddad thanks. 👍👍👍
inspired and hungry gotta get myself one of these set ups asap thanks for sharing
Your videos always put me in a good mood. Great job guys
Agreed. Looks better than ChefSteps! Excellent work. Keep them videos coming.
+Marcelo Pires thank you.
Dude you are inspiring me so much to start cooking awesome food! LOVE this channel!
Seeing you this happy about it, made me happy. Awesome video
I started watching your newer videos you guys got much better at everything its cool to see the growth
Hahaha! Keep on smiling. When you nail it, it feels great! Thx!
Looks absolutely wonderful!
I bet this would be awesome smoked at 150-180 for three hours before sous vide and maybe 2-3 hours after sous vide on a 300-350 smoker to crisp up the exterior.
I'm impressed, I must give it a try!
Thank you very much for your videos! Very much impressions! What the model of fire lamp?
Just came back to this one. Love it!! Looks better than the chefsteps one!! Delicious!
Oh my gosh, you did it, I was suggesting leg of lamb on facebook.
Why didn't it come up when I searched the first time?
Thank you for doing this.
Thanks a lot for all the videos. They're really fun to watch and they're getting better and better. Keep it up. I have one question: what's the make / type of the blow torch that you use? Do you have a link to amazon or something?
Love the lamb. What chamber sealer do you use I want to get one I have a normal sealer but it sucks the juices up with it and sometimes does seal as well as it should I would appreciate your ideas Chris
You stepped up the video skills big time in this one. Really like the prep part of the video!
+Trevor James thank you so much.
UNBELIEVABLE!!!!!!!! Been cooking lamb for years, followed your directions to the letter. best damn lamb ever!!! you sir are the man. many thanks
That little piece that you took of the end is the best part of the leg!!
I love your Sous Vide videos. I have cooked Lamb a lot, the longer you SV it the less gamey it will be. If you SV it 48 hrs you probably wont even be able to tell it is Lamb, everyone will think it is veal. Keep up the great videos!!
Vocês poderiam colocar as temperaturas em Celsius também !
Abraços, show de bola esse carneiro
The way this channel progressed, wow, congratulations guga
Watching this video in 2020, you can tell the improvement in edition and quality level.
As usual brother, awesome stuff!!
+Cook with Scotty thank you so much.
THAT LOOKS SO GOOD IM CRYING.
Parabéns pelo canal, ótimas receitas!!!
como sugestão, fazer uma fraldinha na mostarda escura.
+Paulo Hajime Gabasa Arimori muito bom a idea. Vou fazer com certeza. Valeu! Grade abraco.
This is awesome! My friends decided they want lamb so I went and bought the leg of lamb. I'm looking forward to doing this. Guga, just a quick question, are you using Foodsaver "GAME SAVER" vacuum to fit this lamb in their plastic bag? Because I know they have a wider size for Game Saver Vacuum. Please guide me which one to buy. Thank you much and keep the awesome job! Merry Christmas :--))
It's hard to say, that something is Not perfect, while a man with such a huge knife is standing towards you))) well done, man!
Hi. I am curious, if I don't have the big blow torch you have, what is the best way I can do this searing?
How big is the container you used? Thank you.
Nevermind! Found it on your list of links.
Hi! Question: what bags did you use to put there lamb in? The bags in the link in the description don’t seem big enough. Thanks! Can’t wait to try this!
How can anyone dislike this video? It looked amazing. I need to invite myself over to your office once in a while. :)
I did sous vide lamb chops and they were amazing.........
Wow, looks like it's perfection. But, what kinda tool did you use to sear the lamb?
keep up the good work you deserve much more subs
looks great, I would be interested in how it performs compared to a stewed leg of lamb (f.e. in red wine ). I have a hunch that sous vide sometimes is a waste of juices coming out of the meat while cooking.
How do you come up with the cook time and temperature you use? Is it experience or based on weight and thickness of meat?
LOL, the smiles say everything! What are you using to sear this outside???
The way you seared the lamb gave me the idea to try this step with my heat gun! I'll try this on the lamb or pork in my freezer next time I use my sous vide
Good throwback video.
The beginnings jajja look at the plated and the editing jjajajjaja love u guys
Thanks for giving me an idea. I'm going to sear mine on the barbecue instead, for the "cross hatch" effect.
Guys I’m new to your channel and I’m loving every single video. Perhaps for a future video you guys should try bison meat.
I'm about to cook my first leg of lamb with my new Anova. I picked a 4.5 lb boneless one from Costco. How long should I cook it with that much weight? And if it's smaller, do I turn down the temperature? I just don't want to screw it up.
Amazing 🤩🤩🤩
Great job. Do you know how long the leg was aged?
G'day Team, I'm only discovering Sous Vide cooking from tasting some amazing sous vide tucker at a restaurant last week.. Needless to say I've been watching videos to learn the process whilst waiting the arrival of my Sous Vide device.. This channel is great though would like to ask a question if I may? With this lamb roast, for example, once cooked Sous Vide, can I then place the meat still bagged in the fridge (or over ice in an esky) to cool then place on my Weber bbq or Smokefire at a high temp for a short period to sear the outside and bring the internal temp back up to what it was? I don't have a blow torch to sear like your videos though hoping my above theory will work out well without overcooking or drying out the meat!!
Thanks all
I’m planning to my first Sous Vide recipe and decided on a 2 lbs leg of Lamb. What temperature and duration should I use?
Question , in work i have access to a tea urn ( a water boiler that is constantly at 90-95 C for making tea) how do i find out timings for different items, i have no control over the temperature so have to adjust the timings but is there a system for telling me these timings ?
Question, does the size of the leg of Lamb effect the cooking time. I have a joint which weights in at 5.4 LBS or 239 grams
Hi there.
I'm trying this method today, double bagged but with a mint rub (UK) and I'm cooking it @131f for 24hrs, do you have any pointers/Do's and don'ts for me please?
Your video editing is superb!
+mugdays thank you 😊
Actually being able to taste it notwithstanding, it does "look" dry - could be super tender - I wouldn't know. I'm wondering what results 6-8 hours would yield. Thank you for this video!
Definitely looks dry. I’ve cooked this 4 times and I’ve found it’s best at 55°c it’s extremely juicy and tender
Yeah, no other recipe I'm seeing is over 12 hours. Usually 6-8. I'm planning 8-12 (because I plan to do it overnight) at 131ºF.
How did your guys version turn out?
Added mint to the rosemary cooking now. Did 4 lb. Crown Roast last week. Soul Rub, 16 hrs. "You complete me." Duck pastrami next. Love the three kings of SVE!
Want it OOOOOOOOOO looks so good
Would you recommend cooking a boneless leg of lamb for less time ? Thanks for all your videos.
I am cooking this one right now, so I really hope it is perfect for tomorrow! 😃
Wauw my leg of lamb was PERFECT! I only cooked it at 58 degrees Celsius but my visitors were a little late, therefore it got 26-26,5 hours instead! Wauw!! I was really afraid that the mustard powder would be to strong, but NO even our friend who does not like Lamb had a good chunk of it! Even my son! He took the bone and ate from it at the end!!! 😂 Thanks for this recipe!!
I have made lamb chops this way , excellent. Do you think it was cooked at a little bit too high of a temp? How about 136? Didn't look as juicy, but cant tell for sure.
The juices were not failing out but it was very juicy when you bite into it. If I were to do it again, I would do the same thing. 👍👍👍
I must agree that this looks awesome. I've just made some duck confit in my Sous Vide Supreme and this looks similar, but just on a much larger scale.
I agree (as a Brit) with the Australians/South Africans that lamb isn't gamey, but I guess it is just a case of growing up with it. To other nationalities, it may seem gamey, but surely that is a good thing if meat actually tastes of something? If you want gamey, then you need to try hogget or mutton which is sheep aged beyond 1 or 2 years. Older sheep is more expensive because it takes so long to grow, and consequently is quite hard to find even in sheep-growing countries.
Here in England, lamb is more expensive than beef, chicken, pork, etc, so it is considered a treat.
i am SOOOOO doing this this weekend! Small question, i have a different cut that i want to cook for about 30 hours at about 133F. will that work for a sheep (not lamb) leg?
I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. I also used the mustard powder trick and then seared with rosemary, thyme, salt, and pepper. I seared using the broiler in the oven rotating as needed. Do not be afraid to get some color during the sear, it's a big piece of meat that will not overcook.
Gonna make it today
looks awesome, I have to give that a go!
Matt Gassner thank you, this was truly amazing, I am still smiling.
+Matt Gassner thanks. It was amazing. I am still 😂😂😂
Sweet!!!!!
Great video as always Guga. You have to try Milk-Fed Pyrenees Lamb. Best lamb you will try
Gents love your vids! Where do you like to buy your lamb from? I noticed a PUBLIX bag so guessing you're in Florida?
que brabo mano! esse foi foda!
Hi! Brasileiro de Autin-TX. tenho 2 perguntas uma é qual é a marca da maquina de selar que você usa? e também em outro video vc fez o seu proprio saco para uma ribs sem ter que precisar cortar ela pode explicar como fez?
seu canal é muito bom, ja passei pra varios amigos por aqui!
+Guilherme Baglioli valeu brother. O vacum sealer que tenho ta na descricao do video oe o sealing bags tambem. E um rolo e so cortar o tamanho que vc presizar. Abraco
Good work Gustavo, production value keeps getting better and better.Now I need to go and find a lamb leg from my butcher...
Matty Lopz Thank you so much, I tried... :-) Do it, its amazing.
Hey Guga, I love your videos. You got me so pumped about sous vide that I got an Anova over Black Friday. 👍 I want to do leg of lamb for family for New Years Eve and got the lamb leg from Costco. So it’s not a full leg like you did in your video, do you think I still should go for 24 hrs? Please help me out as I don’t want to overcook the lamb and spoil the dinner. 😬 Thanks for the help bud, keep up the amazing work! Gurdal from Seattle @sousvideeverything
Hi Guga,
I am loving your videos man!
One important detail about lamb leg is to take out the "fat glandule" it has in the middle of the leg. The "gamey" taste comes from that fat deposit.
Your lamb looks A M A Z I N G!!!!
what was the weight on this it wasn't mentioned planning on cooking one for my birthday treat to my family. :) please reply.
Great vídeo guys. I will do it with lower temperature as it looks slightly dried and overcooked.
I’m curious as to how done was the meat? Looks like a medium?
Looking back at this video he is much more nervious compared to his recent videos. But he is still amazing.
Strange question, but what's the music in the video? Sounds incredibly familiar but I can't place it.
I hope I win the joule so I can make this dish. looks amazing bro. keep them vids coming.
+ELGALLO416 thanks. 👍👍👍
I had problems with lamb meat getting a very tense or rubbery structure when sous vide, what am I doing wrong?
I promised myself I would never cook lamb again, after many failures, but after watching this video I will give it one more try at the lamb.
I am going to the south of Puerto Rico (Coamo) to the sheep farm, to buy a fresh sheep, thanks teacher for sharing your knowledge ,,, greetings from Puerto Rico🇵🇷
Would you do the same settings for leg of kid (goat)?