I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. It didn't get mushy. 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.
I made this for Christmas dinner this week. It was a big success. Besides frying the herbs, this recipe was super simple and stress free. As I was cooking for a large group, I cooked a turkey sous vide as well. Cooking for groups has never been so easy. Joule is simply amazing!!
I did one today before watching this video... 132 degrees for 10 hours.. finished on charcoal.. it was the best lamb I ever tasted. The meat was extremely tender. But, there was still some tough connective tissue that might have disolved with a longer cooking time. Next time I am going to try this method for sure.
For whatever reason, I've been on a Leg of Lamb recipe collecting this week and have been watching as many different ways of preparing this dish as possible, and this one seems to be the best. When I was growing up in the 60's and 70's, dad always made this dish with slits all over the meat and stuffed them with garlic cloves and I believe rosemary but I don't remember exactly. What I do remember is the mint jelly that he'd spread all over the lamb just before serving it and it was quite delicious indeed! I haven't had leg of lamb, chops, rack of, shoulder or anything in nearly twenty years and I've been vegetarian since 2015. I'm getting weak and developing a hankering for some lamb, gosh darn RUclips!!
Practice intuitive eating and fo for it. It's not like you have to start eating meat every day if your body is telling you what it's missing every once and a while.
@@teekotrain6845 Thanks! I did in fact buy a leg of Lamb around Thanksgiving (November) 2019, and it's still in my freezer as I haven't cooked it as yet. Now I'm dying for Duck and Goose.... I'm a mess.... 😂😂😂😂😂😂
I've done this several times, and it's great. To add some complexity, cumin, turmeric, cardamom, coriander seeds, and other South East Asian spices are great too! Also, you don't necessarily have to strain the juices, but it does help get some of the seasoning lumps if the mustard, salt, and pepper decided to clump in the bag. Another note, this recipe is great for rack of lamb inside a Solar Cooker. I used a Solar Cooker for 5 hours. The lamb racks came out perfectly medium rare. Finished them off over fire and it was delish as is with campfire cooked baked potatoes.
interested in solar cooking, and definitely want to try that campfire version. what tools and resources do you recommend? and how do you keep the ravenous animals away from that thing for 5 hours?
I just firstly want to say the biggest thank you for all you and the team do for us, the amount of knowledge you all process is on point. I know you worked on making modernist cuisine which is a book that changed the face of the industry, I wish I Would of been able to go on that journey with you and come out the other side like some sort of food Jedi. All of the videos are so informative and break things down in such a simple way, inspirational and comforting. Not many people have the balls to do what you and the team has done, your ground breaking explorers setting the rope for others to follow, be it all for free more people should understand the situation, you backed a product which Benefits ordinary people, hope it works out well. Lastly have watched so many of your videos and keep seeing such negative comments and damn right disrespect, just know your true followers may not comment much but we are there progressing with your guidance. Best of wishes and move past the Neg heads, they are but flys buzzing around your heads.
@@e.e5695 It's basically a low temperature slow cooking method which makes the meat incredibly juicy and tender. It's called "sous-vide". If you want the leg of lamb to be at 55° C core temperature, you put it in a bag and cook it in a water bath at exactly 55° C. That way the meat can't overcook and turns out perfect every time.
I’m a big fan of lamb, but have never made it. This video gives me a bit more confidence to try it at home and hopefully not ruin en entire leg of lamb.
like your sound effects and the butcher info was helpful, after that I can't do the rest because I've never seen that water bath thing and definitely don't have a convection oven
God bless your hands sir.ChefSteps is my fav. channel and my guideway.I am following you guys and observing.I think you and whole team are having so much fun out there and i am dreaming about be a chef like you and perhaps meet you guys :)
Hey guys first of all you make a beautiful work with everything you cooked it's amazing I have watched every video since the beginning of your channel I've been a fan for so long time, so my question is when are you going to have international shipping for Joule it looks so practical I'm from Mexico and I really need one of those in my life, keep the good things coming, congratulations.
These guys don't really need Joule to create delectable food, I'll bet! I have a feeling they could do just as well without the toys. They may not enjoy the process as much, but their skills are obvious and they are impressive!
Thank you for including the metric measurements. Yes you overlooked the flavor measurements per leg of lamb, or was it me? You are easy to listen too. Keep it up. 🇿🇦
Me too! I moved to Korea the month they are supposed to start shipping. :( I'm having family just send it to me via DHL. But one thing to note: the original joule isn't going to work at the 220V power spec in many countries, you'll need to buy a voltage converter. They are pretty cheap on Amazon, just wanted to let you know so you didn't burn out your new toy on day1. Also I've tested the Joule Iphone app and it is worth the wait! Seriously it's sooo fantastic, hand it to anyone and turn them into an awesome chef.
Simpson's-in-the-Strand, London have been making roast beef Dinners using meat covered in Coleman's mustard powder for over a 180 years. There must be something to this technique.
I don’t know about the saucepan but the pan in the end was a Staub. Enameled Cast Iron Made in France. Staub and Le Creuset are the best if the best in Enameled Cast Iron Made in France.
love leg of lamb. Cooked this recipe! but i do have to say, i got away with using half your spice proportions and it turned out crazy flavorful :) so no need for 2lbs of seasoning!
+picitup83 The purpose of that much seasoning(antioxidants) is to slow down the oxidation. So its to make sure it doesn't get gamey. If yours turned out fine that's great.
+Gregory Butler if you sous vide... 425 degree F for 25 mins. if not sous vide 325 degree F for 2.5 hours it's important to prop the leg up like they do
I do a lamb shank that I sous vide with rosemary Carrot and celery then finish with a blow torch it's killer I take the "bag juices" and make a sauce omg it's perfect over rice
If one doesn’t have access to a sous vide, how about reverse sear while covering the lamb so it doesn’t dry out?… since there’s not much fat I assume doing a standard “open” reverse sear at 225 or so would dry it out. Thanks! Just bought a leg and am “wet dry brining” it right now. Aka dry brine with Saran wrap over it so it doesn’t dry out in the fridge the way you want chicken skin or a steak to do.
If oxidation during cooking is an issue, would it be beneficial to vacuum seal the leg? (I know that the water pressure would also create a 'seal', but wouldn't the vacuum be best?)
aren't there glands that are supposed to be removed within the leg? also shaving off the hard outer layer of fat is supposed to reduce gamey flavor (and also the tattoo ink)
+MrFreeGman Sous Vide is not boiling - it's more like simmering, but yes, a lot of them do (usually only "finer" restaurants), and those who don't usually buy sous-vide products from a producer/wholesaler. I used to work with producing sous-vide products, but we normally used higher temperatures and about a 3 hour cooking time.
Actually, I've noticed a few higher priced joints do. Not to mention classic techniques like meat curing. ** After Chipotle had the virus incident they have switched to "sous vide" supply on certain meats.
Hi. What do You do with the part You cut off? Do You need to cut it off anyway? Or is the meat more tender there and You just cook it like lamb rump MR but for shorter time?
Does anyone know a better method for a 6.060lbs Boneless Leg of Lamb. I'm planning on making my Irish Stew for St. Paddy's day in my crook pot but decided to try Lamb. Would it be easier to just cook it like a steak and than place the meat in the crook pot?
I use local lamb grown on the Irish heather hills. All natural and I guess I've done about 100 legs and fore legs. I never thought of it as tasting 'Gamey'. Highly refined more like. Maybe you're thinking of goat! And why Sous Vide? It's a tender meat. I have a Sous Vide gurgling behind me as I type..but I wouldent Sous vide lamb. Do a pork shoulder that way instead or s round of beef.
It's funny to see all the complaints about it being 24 hours. Sous Vide cooking is some of the easiest cooking you'll come across. In most cases, you season the meat, toss it in a bag, and then set it and forget it. This one gets a little fancy with the fried herbs on top, but that's optional. Sous vide seems ridiculous before you've done it. Once you taste the result, you won't go back.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. It didn't get mushy. 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.
I made this for Christmas dinner this week. It was a big success. Besides frying the herbs, this recipe was super simple and stress free. As I was cooking for a large group, I cooked a turkey sous vide as well. Cooking for groups has never been so easy. Joule is simply amazing!!
I've made this no less than half a dozen times and it never fails to impress.
do you have the excact recipe along cravy technique?it would be great if you helped ,it looks amazing
I did one today before watching this video... 132 degrees for 10 hours.. finished on charcoal.. it was the best lamb I ever tasted. The meat was extremely tender. But, there was still some tough connective tissue that might have disolved with a longer cooking time. Next time I am going to try this method for sure.
For whatever reason, I've been on a Leg of Lamb recipe collecting this week and have been watching as many different ways of preparing this dish as possible, and this one seems to be the best.
When I was growing up in the 60's and 70's, dad always made this dish with slits all over the meat and stuffed them with garlic cloves and I believe rosemary but I don't remember exactly. What I do remember is the mint jelly that he'd spread all over the lamb just before serving it and it was quite delicious indeed!
I haven't had leg of lamb, chops, rack of, shoulder or anything in nearly twenty years and I've been vegetarian since 2015. I'm getting weak and developing a hankering for some lamb, gosh darn RUclips!!
Practice intuitive eating and fo for it. It's not like you have to start eating meat every day if your body is telling you what it's missing every once and a while.
@@teekotrain6845
Thanks! I did in fact buy a leg of Lamb around Thanksgiving (November) 2019, and it's still in my freezer as I haven't cooked it as yet. Now I'm dying for Duck and Goose....
I'm a mess....
😂😂😂😂😂😂
what temperature do you put it in the oven and for how long?
440-460 15-20m
I've done this several times, and it's great. To add some complexity, cumin, turmeric, cardamom, coriander seeds, and other South East Asian spices are great too! Also, you don't necessarily have to strain the juices, but it does help get some of the seasoning lumps if the mustard, salt, and pepper decided to clump in the bag.
Another note, this recipe is great for rack of lamb inside a Solar Cooker.
I used a Solar Cooker for 5 hours.
The lamb racks came out perfectly medium rare. Finished them off over fire and it was delish as is with campfire cooked baked potatoes.
interested in solar cooking, and definitely want to try that campfire version. what tools and resources do you recommend?
and how do you keep the ravenous animals away from that thing for 5 hours?
How long is the cooking time and at what temperature??
I just firstly want to say the biggest thank you for all you and the team do for us, the amount of knowledge you all process is on point. I know you worked on making modernist cuisine which is a book that changed the face of the industry, I wish I Would of been able to go on that journey with you and come out the other side like some sort of food Jedi. All of the videos are so informative and break things down in such a simple way, inspirational and comforting. Not many people have the balls to do what you and the team has done, your ground breaking explorers setting the rope for others to follow, be it all for free more people should understand the situation, you backed a product which Benefits ordinary people, hope it works out well. Lastly have watched so many of your videos and keep seeing such negative comments and damn right disrespect, just know your true followers may not comment much but we are there progressing with your guidance. Best of wishes and move past the Neg heads, they are but flys buzzing around your heads.
Tried it. The recipe is 5 star. Absolute perfection!
What is this box with boiling water ?
@@e.e5695 It's basically a low temperature slow cooking method which makes the meat incredibly juicy and tender. It's called "sous-vide". If you want the leg of lamb to be at 55° C core temperature, you put it in a bag and cook it in a water bath at exactly 55° C. That way the meat can't overcook and turns out perfect every time.
Hi please help. At what temperature should I roast in the oven and for how long?
Nice to see Napoleon dynamite's brother again
You beat me to it by two years
O M G!!!! I am drooling!!! Never seen lamb cooked this way.
There instrumentals are amazing!! So relaxing
honestly i used to just watch every video on this channel every week from the sheer quality back in highschool
How long in the second oven? What temperature?
Totally impressed !
I don't see any way that it was left with gamey taste...Awesome. -Gotta try it !
This was the first recipe video that made my cry with tears. Its not just food porn this is pure unconditional love of perfect food. Fantastic! Bravo!
I’m a big fan of lamb, but have never made it. This video gives me a bit more confidence to try it at home and hopefully not ruin en entire leg of lamb.
like your sound effects and the butcher info was helpful, after that I can't do the rest because I've never seen that water bath thing and definitely don't have a convection oven
God bless your hands sir.ChefSteps is my fav. channel and my guideway.I am following you guys and observing.I think you and whole team are having so much fun out there and i am dreaming about be a chef like you and perhaps meet you guys :)
This is a thing of beauty!
Can it be done in a little less time if boneless?
Made this in the weekend, turned out fine.
Hey guys first of all you make a beautiful work with everything you cooked it's amazing I have watched every video since the beginning of your channel I've been a fan for so long time, so my question is when are you going to have international shipping for Joule it looks so practical I'm from Mexico and I really need one of those in my life, keep the good things coming, congratulations.
What was the oven temp and how long was it in?
This is so amazing! Who is this guy?? I want to watch everything he does! Has anyone tested this at home?
These guys don't really need Joule to create delectable food, I'll bet! I have a feeling they could do just as well without the toys. They may not enjoy the process as much, but their skills are obvious and they are impressive!
Done it twice now. Lamb was always our favourite and it just got better!
Thank you for including the metric measurements. Yes you overlooked the flavor measurements per leg of lamb, or was it me? You are easy to listen too. Keep it up. 🇿🇦
In the oven at what Temp and for how long?
What did you serve the lamb with, i saw potatoes?? huge inspiration from the UK
Sigh, i'm just waiting for Joule to start shipping to Asia.
Me too! I moved to Korea the month they are supposed to start shipping. :(
I'm having family just send it to me via DHL.
But one thing to note: the original joule isn't going to work at the 220V power spec in many countries, you'll need to buy a voltage converter. They are pretty cheap on Amazon, just wanted to let you know so you didn't burn out your new toy on day1.
Also I've tested the Joule Iphone app and it is worth the wait! Seriously it's sooo fantastic, hand it to anyone and turn them into an awesome chef.
Hi ghram, do you hit it with a low and slow oven temp or high and fast?
Espectacular!!! La mejor receta de pierna de cordero
thank you. this is perfect. exactly what i neeeded
Even more "next level" than usual
Wow, that looks amazing!
Wow!!! Im impressed! thank you for sharing
Hi.I would like to ask how many celsius shoud i put the joule if i want a littlle bit more cooked my lamb?
Simpson's-in-the-Strand, London have been making roast beef Dinners using meat covered in Coleman's mustard powder for over a 180 years. There must be something to this technique.
I like the way he made out like the lamb was hot at the end, when it was quite clearly cold. The gravy poured on was hot however.
What pan were you using? Brand name please, haven't seen that before. Food looks great, nice job!
I don’t know about the saucepan but the pan in the end was a Staub.
Enameled Cast Iron Made in France.
Staub and Le Creuset are the best if the best in Enameled Cast Iron Made in France.
love leg of lamb. Cooked this recipe! but i do have to say, i got away with using half your spice proportions and it turned out crazy flavorful :)
so no need for 2lbs of seasoning!
+picitup83 The purpose of that much seasoning(antioxidants) is to slow down the oxidation. So its to make sure it doesn't get gamey. If yours turned out fine that's great.
+picitup83 hey, im pulling my legs of lamb out today, how long did you roast yours for?
+Gregory Butler if you sous vide... 425 degree F for 25 mins. if not sous vide 325 degree F for 2.5 hours
it's important to prop the leg up like they do
What can I do if I don't have a slow evaporation machine? Thank you
@ChefSteps Am in Perth Australia, When are you selling Joule internationally? please
thank you for the insight chef! looks amazing.
That looks bloody good mate. Yummy
I do a lamb shank that I sous vide with rosemary Carrot and celery then finish with a blow torch it's killer I take the "bag juices" and make a sauce omg it's perfect over rice
we love ewe too Grant! these videos are great!
The bag juices are commonly referred to as "The purge."
This dude is great he needs a cooking show! or is this your cooking show, whats this dudes name?
Grant Crilly, CCO of Chefsteps and heavily involved in the creation of the cookbook "Modernist Cuisine". Dude's a wizard..
Absolutely ducking felicious
What plates are you using?
When is jule coming too the uk?
if you did a noose of twine inside of the incision around the shank, could you use the "noose" to remove the meat with one fell swoop?
If i were to do this exact recipe but only use oven, what temp and how long should i go for? Any help is appreciated!!
Mustard seasoning worked like a charm. Big hit with the group to tone down the gamey flavor!
Amazing team of creative great masters.....Respekt!!!!
What size container is that
Great tips. Thank you
This should really just be called The Sous Vide Channel.
It's the tool they're advertising what did you expect
There is a channel named 'sous vide everything'
@@danishirfan113 They used the sous-vide method long before they developed Joule.
Will you guys be releasing more lamb dish recipes?
Whats the ratio of mustard powder with salt and pepper? for the Rub?
I would never do this myself, but I'm glad that you did just so I/we can see the other side of the coin.
is there a video of lamb loin or double loin in cap?
The best lamb vid
This looks bomb AF. I need to invest in a sous vide thermometer.
What device is that to cook the lamb? Have never seen that cooking method before
thank you. Looks interesting.
imma smoke dat lamb, hickory wood chips FTW
smoke dat lamb, yo!
What is better for smoking? Hickory or Apple wood?
Brandon Green . what flavor chips do you like more?
Raymond Calderon idk
@@justinn5047 oak is my favorite with beef
If one doesn’t have access to a sous vide, how about reverse sear while covering the lamb so it doesn’t dry out?… since there’s not much fat I assume doing a standard “open” reverse sear at 225 or so would dry it out.
Thanks! Just bought a leg and am “wet dry brining” it right now. Aka dry brine with Saran wrap over it so it doesn’t dry out in the fridge the way you want chicken skin or a steak to do.
0:12
"Loves ewe"
it's become absurd if you was malaysian
Temp in lamb?
What song is that in the second half?
The correct name for the bag juice (yuck) is sous jus. It's always better in French
What can u do with the cut off part of the leg
can i do same with boneless
I did not know about the lamb fat. Luckily i decided to watch this. Damn that looks good. Im going to try the scoring of the skin.
If oxidation during cooking is an issue, would it be beneficial to vacuum seal the leg? (I know that the water pressure would also create a 'seal', but wouldn't the vacuum be best?)
Will trimming the fat reduce the gamey flavour?
How would you modify this recipe to slow and low cook in the oven? My wife threw out the sous vide machine
Those potatoes also at 5:08 !!! Where is that recipe ???
aren't there glands that are supposed to be removed within the leg? also shaving off the hard outer layer of fat is supposed to reduce gamey flavor (and also the tattoo ink)
At last! A stress free video!
4 minutes later...
I'd like to see something that a normal person is equipped to do at home
It's called chef steps, not average joe cooking tips
+AleJimenez27 Chefs don't stick their food in plastic bags and boil it for 24 hours.
+MrFreeGman Sous Vide is not boiling - it's more like simmering, but yes, a lot of them do (usually only "finer" restaurants), and those who don't usually buy sous-vide products from a producer/wholesaler. I used to work with producing sous-vide products, but we normally used higher temperatures and about a 3 hour cooking time.
Actually, I've noticed a few higher priced joints do. Not to mention classic techniques like meat curing. ** After Chipotle had the virus incident they have switched to "sous vide" supply on certain meats.
You can get a sous vide device on amazon or chefsteps website
can u plz say me the electronic thing that u use to boil the water plz thx u
That specific item is Joule, a sous vide immersion wand. They use it to hold a water bath at a specific temperature for extended periods of time.
yup I knew it. sous vide
Even if it was Sous Vide, it still looks pretty good...
I got a Sous Vide for Christmas. It really stepped up my cooking came. They are not that expensive. I got the unit from Anova. Only $99 from Amazon.
Holy cow !! if this is stress free - I hate to see stressed ! Informative, never knew lamb fat is unsaturated.
Hi. What do You do with the part You cut off? Do You need to cut it off anyway? Or is the meat more tender there and You just cook it like lamb rump MR but for shorter time?
Looks delicious but some garlic and rosemary would have been good.
What is the music playing early in the video.
such... perfection
Yum.
He has the lamb sauce!
Does anyone know a better method for a 6.060lbs Boneless Leg of Lamb. I'm planning on making my Irish Stew for St. Paddy's day in my crook pot but decided to try Lamb. Would it be easier to just cook it like a steak and than place the meat in the crook pot?
I use local lamb grown on the Irish heather hills. All natural and I guess I've done about 100 legs and fore legs. I never thought of it as tasting 'Gamey'. Highly refined more like. Maybe you're thinking of goat! And why Sous Vide? It's a tender meat. I have a Sous Vide gurgling behind me as I type..but I wouldent Sous vide lamb. Do a pork shoulder that way instead or s round of beef.
Don’t you have to seal it and get the air out before you sous vide?
What gyuto is he using????
Do you ever take out the gland to control gaminess?
It's funny to see all the complaints about it being 24 hours. Sous Vide cooking is some of the easiest cooking you'll come across. In most cases, you season the meat, toss it in a bag, and then set it and forget it. This one gets a little fancy with the fried herbs on top, but that's optional. Sous vide seems ridiculous before you've done it. Once you taste the result, you won't go back.