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

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.

There instrumentals are amazing!! So relaxing

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!!

thank you for the insight chef! looks amazing.

This is a thing of beauty!

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.

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.

Amazing team of creative great masters.....Respekt!!!!

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 :)

Wow!!! Im impressed! thank you for sharing

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 RU-vid!!

I've made this no less than half a dozen times and it never fails to impress.

Wow, that looks amazing!

Totally impressed ! I don't see any way that it was left with gamey taste...Awesome. -Gotta try it !

Great tips. Thank you

Made this in the weekend, turned out fine.

Done it twice now. Lamb was always our favourite and it just got better!

That looks bloody good mate. Yummy

O M G!!!! I am drooling!!! Never seen lamb cooked this way.

thank you. this is perfect. exactly what i neeeded

we love ewe too Grant! these videos are great!

Absolutely ducking felicious

Espectacular!!! La mejor receta de pierna de cordero

thank you. Looks interesting.

Nice to see Napoleon dynamite's brother again

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.

This is so amazing! Who is this guy?? I want to watch everything he does! Has anyone tested this at home?

Tried it. The recipe is 5 star. Absolute perfection!

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.

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. 🇿🇦

Even more "next level" than usual

such... perfection

honestly i used to just watch every video on this channel every week from the sheer quality back in highschool

This looks bomb AF. I need to invest in a sous vide thermometer.

How long is the cooking time and at what temperature??

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.

what temperature do you put it in the oven and for how long?

@ChefSteps Am in Perth Australia, When are you selling Joule internationally? please

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!

Hi please help. At what temperature should I roast in the oven and for how long?

WOW!!

Yummy 😋

When is jule coming too the uk?

Hi ghram, do you hit it with a low and slow oven temp or high and fast?

What did you serve the lamb with, i saw potatoes?? huge inspiration from the UK

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

Your Face at the end was Great...:)

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

Will you guys be releasing more lamb dish recipes?

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!

Yum.

The best lamb vid

How long in the second oven? What temperature?

What was the oven temp and how long was it in?

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!!

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.

Зачётная ножка!! Спасибо

Hi.I would like to ask how many celsius shoud i put the joule if i want a littlle bit more cooked my lamb?

At last! A stress free video! 4 minutes later...

Holy cow !! if this is stress free - I hate to see stressed ! Informative, never knew lamb fat is unsaturated.

Beautiful gyuto

What pan were you using? Brand name please, haven't seen that before. Food looks great, nice job!

What plates are you using?

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?)

is there a video of lamb loin or double loin in cap?

The bag juices are commonly referred to as "The purge."

Sigh, i'm just waiting for Joule to start shipping to Asia.

Can it be done in a little less time if boneless?

In the oven at what Temp and for how long?

What can I do if I don't have a slow evaporation machine? Thank you

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?

This dude is great he needs a cooking show! or is this your cooking show, whats this dudes name?

Loves "Ewe"

Mustard seasoning worked like a charm. Big hit with the group to tone down the gamey flavor!

What song is that in the second half?

Do they only Sous vide ? We get it... you love the product

This is only the look, imagine the smell and taste. This can be served in a michelin star restaurant.

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!

Whats the ratio of mustard powder with salt and pepper? for the Rub?

can i do same with boneless

What can u do with the cut off part of the leg

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 size container is that

imma smoke dat lamb, hickory wood chips FTW

The correct name for the bag juice (yuck) is sous jus. It's always better in French

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.

He has the lamb sauce!

Go make a restaurant!!!! I'll definitely come. :)

Will trimming the fat reduce the gamey flavour?

Look up the Way Raymond blanc does a roast leg

What is the music playing early in the video.

This should really just be called The Sous Vide Channel.

What temp was water, how many hours, what temp oven?

What device is that to cook the lamb? Have never seen that cooking method before

How would you modify this recipe to slow and low cook in the oven? My wife threw out the sous vide machine

I could whine, but we've agreed: I need to buy a good sous vide.

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?

Oh no. Surprise! Sous vide!