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

Summary by Krater

ChefSteps demonstrates how to butcher, season with mustard, and sous-vide a whole leg of lamb for 24 hours, finished with a fried herb and mustard seed crust.

From the video

Answers: How do you cook a leg of lamb using sous-vide?

• leg of lamb butchery
• sous-vide lamb
• mustard rub for meat
• fried herb and mustard seed crust

Ingredients

• whole leg of lamb
• mustard powder
• black pepper
• salt
• rosemary
• mustard
• vinegar
• mint
• parsley
• canola oil
• mustard seed

What it concludes

• Buying a whole leg of lamb is cheaper than buying a small piece.
• Score the lamb to create channels for spices and salt and to break up the tough exterior.
• Antioxidants like rosemary, mustard, and vinegar restrict meat fat from oxidizing and slow it down.
• Cooking lamb with mustard for a long time breaks down the enzymes in the mustard and makes it mellow.
• Frying mustard seeds makes them very crispy and mellow in flavor.