Mastering Leg of Lamb: A Stress-Free Technique for a Stunning Feast

if you're going to cook a leg of lamb it's probably because you want to have a feast you want to ride a bunch of friends over and you want to show them something amazing leg lamb can be a little bit tricky if you overcook it it can be very dry if you undercook it you can be very tough and chewy and then also you're probably wondering what some of the game unis well today we're going to show you how to perfectly cook it some butchering tricks to make it more tender and we're also going to show you how to control the lamb flavor if you want more lamb flavor less lamb flavor so when you go to your butcher you're going to want to ask for a full leg the reason why I recommend buying a whole one is I'm willing to bet that you're going to find it's cheaper than just find the small piece all the way around here you got a little piece of your hip bone here you can see that's wanting to come apart you just want to use the edge of your table and you want to get in here and start cutting let's give them a flip so we have our leg of lamb maybe you just bought this piece that's totally fine too you don't have to buy the whole one I'm going to go about three four inches down once this thing cooks this is just going to slide right off last part scoring scoring does two things it creates little canals for you to rub little spices and salt in there so you get a lot more flavor that way the other thing is it ends up breaking up this tough exterior into something that's a little nicer to eat so we've got our lamb ready to cook we're going to talk about one thing which is controlling the flavor before we start cooking unlike beef which has lots of saturated fats lamb is full of unsaturated fat and what that means is the fat is delicate and it's prone to oxidize you know when oxidizes it starts to develop lots of strong flavors like Lamia gamey flavors if you want to tone that down you had things like rosemary mustard vinegar those are antioxidants and they're going to restrict the fat from oxidizing or at least slow it down so we have a mixture of mustard powder black pepper and salt we're going to rub that into the lamb we're going to pop it into a baggie and we're going to cook it sous-vide I know you're probably thinking that looks like a lot of mustard here's the thing you're going to use this mustard for a little bit for flavor but mostly as an antioxidant to tone down the lamb and since we're cooking this lamb for such a long time the temperature and time involved with the cooking is actually going to break down the enzymes in the mustard and make them very mellow right now if you try to move very spicy but tomorrow after it's cooked very very mellow water bath over here we got Joule cooking away all right through the magic of cinema it's 24 hours later this lamb is done perfectly cooked we are going to make a beautiful glassy herb crust to go with it we're up to 300 and here we go let's start it hey I got the oil coming out of them we're looking good mustard seeds by frying them they get very crispy and they become very mellow and flavor too so I'm going to get the lamb ready to pop in the oven we get a nice deep crust is it going to look sexy let's be good all right remember when we French them sliced around the bone check this up before I finish the lamb all these bagged juices we need a better name than bag Jesus for him but their juices from the bag so this guy is basically ready for the oven one thing we're going to do though so we don't have a soggy bottom we get crust all around it we're going to lift it up go into the oven does it add an eternity reserve all right baby boom Hakata hot lamb

Channel: ChefSteps

Views: 686,851

Rating: 4.7921376 out of 5

Keywords: sousvide, sous vide, lamb, leg of lamb, cooking, cooking show

Id: fCtrtlt-9BY

Length: 5min 51sec (351 seconds)

Published: Tue Mar 22 2016

Reddit Comments

[u/ss0889]

man i could listen to chef freddie mercury talk about food science all fuckin day.