Which is the best cooking method for Leg of Lamb? Pressure Cook or Air Fry
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- Опубликовано: 25 мар 2023
- I decided to do a little experiment with boneless leg of lamb to see if there was a clear winner when it comes to cooking method. Many times the best cooking method varies based on the results you want. I think the results in this video speaks for themselves so you can choose the best method for you! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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You can find the written and printable recipe on The Salted Pepper website: thesaltedpepper.com/air-fryer...
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I used the air fry 200c 15 mins then 130c for 30 mins with a wired probe, check periodically until temp hits 65c medium rare to 75c well done. BEST EVER!
I'm so glad you enjoyed it!
Excellent video ! Thank you so much .
Second one looks right up my street xx perfect xxxx.
😂 28:22 [Looks up and straight in the eye] “I don’t like at all”. Your unbridled honesty just made me burst out laughing, rewind, replay, laugh, repeat, laugh again. Was looking for your advice on cooking my lunch today …already know to follow option 2! 😂 Lots of love from yet another fan of yours in England. ❤️
You've just sealed the deal for me that air frying lamb is the way to go! Thank you ♥️
Your video came at the perfect time, as I have half a boneless leg of lamb thawing in the fridge. I have an instant pot and air fryer lid, and based on your video, I may just cut it up and make lamb stew. I have pressure cooked lamb before, and the texture is much better when cooked less, and not as good as when it is roasted. My favorite part of lamb anyway is the gravy. 😋
I'm so happy you enjoyed it! You can definitely freeze it!
Pressure cooking lamb is great for curries too. Lamb if not using in a casserole, stew or curry should always be medium rare. But I’m an Aussie and I’ve cooked 1000’s of pounds of lamb in all ways lol
I disagree about all lamb being medium-rare. I like my lean beef medium-rare, but lamb is often to fatty to have it medium-rare as the fat doesn't render properly and you have bits of under-cooked, sometimes ever raw, fat in it. Lamb chops are lovely MR, but other cuts need medium to well-done, depending on the cut and the amount of fat. A leg can be medium, IMO. Shoulder is definitely a long, slow cook. It always depends on the cut. One size never fits all.
The first thing I made in my at that time ninja foodie was rack of lamb air crisp and it was perfect! I will definitely being making leg of lamb or lamb shoulder for Easter and it will be air fry in my ninja grill!❤. I love Med Rare lamb just like my beef!
I was thinking the steam crisp would be wonderful. I’ve never cooked a lamb before so this was very helpful.
In the UK we have a columnist, Catherine Phipps, who has a recent book on pressure cooking called 'Modern Pressure Cooking' which can easily be adapted to the ninja foodi. I was genuinely surprised by how little time cuts like these take.
Yes! Food does cook faster in the smaller space.
As a Brit (where we eat far more lamb than Americans), I feel the urge to say that the leg of a lamb is not the best cut (it's pricy, but it is very overrated). The best cuts are the shoulder/neck and belly which would normally need long slow cooking (the lamb equivalent of Boston Butt and Brisket). And of course, anything that needs long slow cooking also works well in a pressure cooker.
Leg of lamb (almost always the rear leg) comprises many different muscles (which are mostly lean), and I just don't feel it is suitable for this type of cooking.
If you're going to cook the back leg of a lamb, then relatively fast roasting is best, but you need to do this in the BIG oven after you have butterflied it, and not in a Ninja/Instant Pot. And if you want to do it the British way, do the weird thing that we do, and serve it with a sweet-vinegary mint jelly to cut through the fat.
But kudos for experimenting!
Mint sauce is the best 🇮🇪
I love leg of lamb! Unfortunately, my OH isn't keen, so I usually get small half a leg all for me!
I love your videos, I love how you make "mistakes" and don't edit them out, it makes you more real and honest.
I like my lamb leg pink, but it has to been very lean for that. If I'm having shoulder, I like it well done so the fat renders as I don't like undercooked fat. Well done lamb is fine, but I think you have to cook it on a lower heat and slower, as IMO, it simply cooks better.
Thanks for the video.
OMG - so pleased to find this channel - I am already a few months into owning a Ninja Foodi 15-in-1 and loving it, today is Leg of Lamb day. My question is that the food I have has an internal sensor attachment so I am experimenting with air fryer mode and let the foodi tell me when it is ready based on the temp probe. I have put the probe in the thickest part of the leg as instructed by the manual.... Letting everything rest for 30 minutes before pressing GO GO GO :-) Oh and we have a base of spuds just like in your video....
Can you make a gravy with the juices
Love your cooking 😊
Thank you so much!
LOL I LOVE YOU! "I don't like it at all". Thanks for your beautiful honesty! I'm roasting a leg of lamb on Sunday!
Thanks! I hope you enjoy it!
As a NZer, I grew up on lamb and hogget. It was chicken that was expensive! Strange how things have totally reversed. I hate netting - any meat that is rolled, I remove and tie with butcher's string. Still holds everything together and there's nothing to interfere with any rubs and coatings :-)
I think I would remove the netting next time as well!
I done half a leg of lamb 1.1kg pressure cook for 20 mins then bake/roast for 20 mins on 160 was perfect x
Thanks, I was going to pressure cook for 10min, then put it in the charbroil big easy…
I'd love to see you try a tri tip roast
So would you recommend air crisping over sous vide
Hello, thank you for showing both cooking methods. I chose to air fry. I did the 400* for 20 minutes, and I rotated the lamb about 4 times. Then I dropped the temperature to 325* for 60 minutes. Mine was done in 30 minutes. I reside in NYS. Which state do you live in? Thanks again 😊.
Been missing you beautiful. I'm going to try my first lamb tomorrow.
Enjoy!
I don't eat lamb, but the second one definitely looked better to me.
Do you have a cookbook for sale?
Hii
Why is the volume so low on this video ?
I just played the video and the volume is fine for me, so I'm not sure why it is low for you. Did you try increasing your volume?
I've never had lamb
1st joint was ruined. 2nd joint was overcooked but looked a bit better than the first. Leg of lamb is too expensive to ruin like that.
That’s why I made the video. I repurposed the pressure cooked one and have beautifully pulled lamb for pitas. The second one was really good, not ruined at all. Although too done for my liking and it sounds like you feel the same way. 😁
Yes, I agree, lamb is definitely too expensive to ruin - that is why I, and many others, are really grateful to Louise for doing the experimenting and saving us from wasting our money!
I'll roast tomorrow
At the end of both of them you should call for a barber before you test.
While the lamb legs were busy by being cooked - from no where - the lamb’s skin starts to growing back from that latex nets that you didn’t remove it from the get go.
If I was there next to you, honestly, I couldn’t test neither one because of too much “latex hair”that grows all over.
Otherwise, don’t give me wrong…No blame, no complains….Next time, just let someone else to take care of whatever cooking …
You have no business on this area.
Hope you didn’t blow someone’s real talent away by taking his job.
Even for anyone from the side walk should be self explanatory and common sense than that stupid latex nets it should be absolutely off and also being seasoned/marinated from inside too.
Btw. I can’t deal with any degree or kind of toxicity. On this video, it was plenty and without any doubts.
She's eaten enough sheep already.