Guga and friends, this was my 12th or 13th cook based on your recipe and by far one of my most successful. I cooked this for my family today (Easter) and everyone was blown away including myself- best lamb I’ve ever had hands down!!! You guys are awesome- keep the adventures and the videos coming- I’ve got my neighbors hooked on the dry age steak- building up to wagyu, and thank you mucho! The Peace of the Lord be with you!
Exactly what I was looking for. I'm Easter Orthodox and for Easter we normally cook a whole lamb, but because of the Coronavirus I will have to celebrate at home. This is the perfect recipe for me! Thank you Guga!
Man, I love your passion for cooking in this video! Your love of food and for the entire process of getting from point A to point Z excites the viewers. Honestly, I feel your passion in all your videos. My wife and I TRULY enjoy watching your content. Thanks so much for the funny, educational, and family friendly videos.
Tested this dish and you are right perfect, smaller lamb cut works fine have done 1.5-2kg same 24 hour cook time just once less mustard pot. Well done guys love the channel!!
I cook 2 or 3 legs per year. I love it, my guests love it. Even more satisfying when a first timer tried it and loves it. Your lamb is a picture of perfection. Smile on bro I know how you feel, it's a passion for what you do.
I have a couple of questions and a tip. Tip: instead of double bagging try double sealing both ends. This always works for me. Question 1. I seem to get a lot of juice in the bag, Is this normal or could it be my cheep vac sealer not vacuuming as good as it should? Quistion 2. (maybe linked to Q1) All my roasts, while cooked nicely and not dry aren't quit as juicy as id like them. Any ideas? Question 3. with this recipe my lamb was a little to pink/raw near the bone. Should I try a slightly higher temp or longer cook? Cheers Mate, Love your Vids
Looks absolutely wonderful! I bet this would be awesome smoked at 150-180 for three hours before sous vide and maybe 2-3 hours after sous vide on a 300-350 smoker to crisp up the exterior.
Actually being able to taste it notwithstanding, it does "look" dry - could be super tender - I wouldn't know. I'm wondering what results 6-8 hours would yield. Thank you for this video!
I have made lamb chops this way , excellent. Do you think it was cooked at a little bit too high of a temp? How about 136? Didn't look as juicy, but cant tell for sure.
You are the reason I’ve been using Sous Vide. One thing I would suggest, garlic! My mother cooked the best leg of lamb ever. She didn’t know about Sous Vide but she always added a few slivers of garlic pushed into small slits made in the leg.
The way you seared the lamb gave me the idea to try this step with my heat gun! I'll try this on the lamb or pork in my freezer next time I use my sous vide
Hii guga, As we are using plastic bags for cooking in this approach, does that effect our health .? , As certain. Plastics lead to very harmful diseases when passed into our body
Hi there. I'm trying this method today, double bagged but with a mint rub (UK) and I'm cooking it @131f for 24hrs, do you have any pointers/Do's and don'ts for me please?
Wauw my leg of lamb was PERFECT! I only cooked it at 58 degrees Celsius but my visitors were a little late, therefore it got 26-26,5 hours instead! Wauw!! I was really afraid that the mustard powder would be to strong, but NO even our friend who does not like Lamb had a good chunk of it! Even my son! He took the bone and ate from it at the end!!! 😂 Thanks for this recipe!!
I love your videos, it's really cool to see normal guys cooking such amazing food, inspires me to try it myself! I totally know the excitement of when you try cooking something new and it turning out better than you hoped.
I am going to the south of Puerto Rico (Coamo) to the sheep farm, to buy a fresh sheep, thanks teacher for sharing your knowledge ,,, greetings from Puerto Rico🇵🇷
I love your Sous Vide videos. I have cooked Lamb a lot, the longer you SV it the less gamey it will be. If you SV it 48 hrs you probably wont even be able to tell it is Lamb, everyone will think it is veal. Keep up the great videos!!
Hi Guga, I am loving your videos man! One important detail about lamb leg is to take out the "fat glandule" it has in the middle of the leg. The "gamey" taste comes from that fat deposit. Your lamb looks A M A Z I N G!!!!
One of the best leg of lambs I've got is the one I made my self. First i take a small 3'' knife poke holes all around, then I put slices of garlic in there. Now for the rub, I've got no measurements. In a bowl put Thyme, Rosemary, Fresh ground black pepper, Salt (of your own liking) Extra Virgin Olive Oil and some butter, mix it good so it becomes to be a nice thick fluid. Now while the Lamb is on a grill (for the oven) rub that stuff in good. It'll taste *AMAZING*!!!
Love the lamb. What chamber sealer do you use I want to get one I have a normal sealer but it sucks the juices up with it and sometimes does seal as well as it should I would appreciate your ideas Chris
I like a much crispier sear. I cooked mine overnite about 14 hr at 133°. Then I transfer to cold water and get it cool. This way when I broil, it can take major heat for a sizzling sear. After it’s seared a crazy amount, I bake 250° till meat is 140°. It’s perfect for gyro - tender enough to bite right thru.
Thanks a lot for all the videos. They're really fun to watch and they're getting better and better. Keep it up. I have one question: what's the make / type of the blow torch that you use? Do you have a link to amazon or something?
I bought a sous vide on Sunday and learned about your show Sunday night. I've been watching since. Mine arrives tomorrow and I'm excited to try some of these ideas!
I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. 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.
This is awesome! My friends decided they want lamb so I went and bought the leg of lamb. I'm looking forward to doing this. Guga, just a quick question, are you using Foodsaver "GAME SAVER" vacuum to fit this lamb in their plastic bag? Because I know they have a wider size for Game Saver Vacuum. Please guide me which one to buy. Thank you much and keep the awesome job! Merry Christmas :--))
I made Sous Vide Leg of Lamb exactly according to the directions in this video with one exception: I added both Rosemary and Thyme to the to the sous vide bag. The results were in some ways too good. I missed the gaminess of the lamb. It was the most tender lamb I have ever eaten. The gravy was amazing! But the meat was lacking. Next time I do this (and I will do this), I will lightly dust the meat with mustard powder. I will not cake it on. No regrets here!
i am SOOOOO doing this this weekend! Small question, i have a different cut that i want to cook for about 30 hours at about 133F. will that work for a sheep (not lamb) leg?
I'm about to cook my first leg of lamb with my new Anova. I picked a 4.5 lb boneless one from Costco. How long should I cook it with that much weight? And if it's smaller, do I turn down the temperature? I just don't want to screw it up.
Hi! Question: what bags did you use to put there lamb in? The bags in the link in the description don’t seem big enough. Thanks! Can’t wait to try this!
Added mint to the rosemary cooking now. Did 4 lb. Crown Roast last week. Soul Rub, 16 hrs. "You complete me." Duck pastrami next. Love the three kings of SVE!
G'day Team, I'm only discovering Sous Vide cooking from tasting some amazing sous vide tucker at a restaurant last week.. Needless to say I've been watching videos to learn the process whilst waiting the arrival of my Sous Vide device.. This channel is great though would like to ask a question if I may? With this lamb roast, for example, once cooked Sous Vide, can I then place the meat still bagged in the fridge (or over ice in an esky) to cool then place on my Weber bbq or Smokefire at a high temp for a short period to sear the outside and bring the internal temp back up to what it was? I don't have a blow torch to sear like your videos though hoping my above theory will work out well without overcooking or drying out the meat!! Thanks all
I will try the mustard. For the cook, i much prefer 8 hours at 131. I take it out cool it down. Pop it in the fridge. Bring to room temp on day of serving, then season it and pop it in a 375°f oven with high convection for 22 minutes. Slice and serve. So nothing to do on serving day but pull it out in the morning let it rest on the counter for 4 hours then season it and put it in a hot oven for 22 minutes. I have also frozen it after sous vide and then pulled out out frozen and seasoned it and smoked it for hours at low temp 220°f until it hits 131 internal. Also delicious but not as easy to time for serving day
hi again i did this the weekend and dident like it at all i prefer the roast lamb taste it was cooked to perfection i must say but had an underlying taste i think it was the mustard have you tried it without the mustard ???
It's called pasteurisation you can stop bacteria growing, a few ways the most typical is reaching a high internal temp for a shorter period for time, or you can hold at a lower temp for example if you can hold chicken at 65c for 8 minutes all bacteria is dead
looks great, I would be interested in how it performs compared to a stewed leg of lamb (f.e. in red wine ). I have a hunch that sous vide sometimes is a waste of juices coming out of the meat while cooking.
I don't get it. It's six years later. I look like an old guy and these guys haven't aged a day. I need to eat more meat :) Also. WTF is with the carving? You wouldn't see Guga sawing at a roast like that these days :) and... Hi from South Australia. Buy some South Australian mutton raised on salt bush Guga! Find a place that shoots it rather than one that drives it 1000 miles in a crowded, dry and dusty truck before getting to the slaughterhouse. It will give your picanha a run for its money. It's difficult to buy here because we export it all. We tend to eat lamb now because people dont like flavour any more for some reason. Everyone wants everything to taste like chicken. But if you can find it, it's totally worth it. What am I talking about. You wont be able to find it from there. Come and visit and I'll give you one if you cook it for me. Souse vide lamb roast? This better be good. I'll find out in 26 hours I guess.
It really looks amazing, one of the things i dislike about lamb its exactly its gammy taste, thats why in some parts of portugal they brine it with a strong alcoholic baverage called aguardente and lots of lemon to cut that gamyness. Funny thing you used rosemary, cause its actually one of the herbs used to induce gamyness to meat. Great job, keep it up and um abraço de Portugal.
Just did it but slightly different. Dijon mustard 150 grams - not powder black pepper mixture 5 grams Salt 20 grams 4 rosemary branches 20 hours in sous vide 60 degrees C And finished with simple burner It was Deeeelicious!!!!!
Hi! Brasileiro de Autin-TX. tenho 2 perguntas uma é qual é a marca da maquina de selar que você usa? e também em outro video vc fez o seu proprio saco para uma ribs sem ter que precisar cortar ela pode explicar como fez? seu canal é muito bom, ja passei pra varios amigos por aqui!
+Guilherme Baglioli valeu brother. O vacum sealer que tenho ta na descricao do video oe o sealing bags tambem. E um rolo e so cortar o tamanho que vc presizar. Abraco
I don’t doubt the lamb came out really good. I trust you guys on that. Is there a reason why you didn’t put butter together with the rosemary and mustard power during the sous vide/water bath stage?
Question , in work i have access to a tea urn ( a water boiler that is constantly at 90-95 C for making tea) how do i find out timings for different items, i have no control over the temperature so have to adjust the timings but is there a system for telling me these timings ?
Hello Guga… I was inspired by you I ended up buying the Sousvide. Can you kindly tell me what size of container you are using for the leg of lamb please? Because I ended up with a small one :--(( I want to make this leg of lamb for Christmas. I truly appreciate your help
Man this channel is probably my favorite on TH-cam. Such nice editing, cooking skills, and charismatic guys. Amazing!
+Philipp Trapp thank you so much!
Guga and friends, this was my 12th or 13th cook based on your recipe and by far one of my most successful. I cooked this for my family today (Easter) and everyone was blown away including myself- best lamb I’ve ever had hands down!!! You guys are awesome- keep the adventures and the videos coming- I’ve got my neighbors hooked on the dry age steak- building up to wagyu, and thank you mucho! The Peace of the Lord be with you!
Don't apologize for smiling, your happiness is contagious!
This is a good video so don't take it wrong but when I watch your current ones it is amazing how much better you have gotten at production quality.
Your excitement is contagious. Loving this channel!
+Mike Leachman thank you. 👍👍👍
The difference between Guga 7 years ago and now is amazing😄 I gotta say that the look and energy has improved
I love some of the older videos, you can see the "Gugarisms" starting to come out. I mean, his old videos may not look that great now, but watch this.
Exactly what I was looking for. I'm Easter Orthodox and for Easter we normally cook a whole lamb, but because of the Coronavirus I will have to celebrate at home. This is the perfect recipe for me! Thank you Guga!
Man, I love your passion for cooking in this video! Your love of food and for the entire process of getting from point A to point Z excites the viewers. Honestly, I feel your passion in all your videos. My wife and I TRULY enjoy watching your content. Thanks so much for the funny, educational, and family friendly videos.
+Wallace Wallace wow. Thank you so much. 😊😊😊👍👍👍
Air flying bbq pork
I'm glad I'm looking back into the history of Sous Vide Everything.
Tested this dish and you are right perfect, smaller lamb cut works fine have done 1.5-2kg same 24 hour cook time just once less mustard pot. Well done guys love the channel!!
I cook 2 or 3 legs per year. I love it, my guests love it. Even more satisfying when a first timer tried it and loves it. Your lamb is a picture of perfection. Smile on bro I know how you feel, it's a passion for what you do.
You guys are great! Just ordered a sous vide because of you!
Just cooked the leg of lamb using this recipe for Easter supper...it was the bomb, everybody loved it!!! THANKS!!
I have a couple of questions and a tip.
Tip: instead of double bagging try double sealing both ends. This always works for me.
Question 1. I seem to get a lot of juice in the bag, Is this normal or could it be my cheep vac sealer not vacuuming as good as it should?
Quistion 2. (maybe linked to Q1) All my roasts, while cooked nicely and not dry aren't quit as juicy as id like them. Any ideas?
Question 3. with this recipe my lamb was a little to pink/raw near the bone. Should I try a slightly higher temp or longer cook?
Cheers Mate, Love your Vids
Agreed. Looks better than ChefSteps! Excellent work. Keep them videos coming.
+Marcelo Pires thank you.
UNBELIEVABLE!!!!!!!! Been cooking lamb for years, followed your directions to the letter. best damn lamb ever!!! you sir are the man. many thanks
Looks absolutely wonderful!
I bet this would be awesome smoked at 150-180 for three hours before sous vide and maybe 2-3 hours after sous vide on a 300-350 smoker to crisp up the exterior.
I'm getting my first sous vide at the weekend. I'm watching these for inspiration. Love them!
djamesc Thank you so much, it means a lot. I appreciate your comments, you will love you sous vide machine, they are great!
Actually being able to taste it notwithstanding, it does "look" dry - could be super tender - I wouldn't know. I'm wondering what results 6-8 hours would yield. Thank you for this video!
Definitely looks dry. I’ve cooked this 4 times and I’ve found it’s best at 55°c it’s extremely juicy and tender
Yeah, no other recipe I'm seeing is over 12 hours. Usually 6-8. I'm planning 8-12 (because I plan to do it overnight) at 131ºF.
How did your guys version turn out?
Gents love your vids! Where do you like to buy your lamb from? I noticed a PUBLIX bag so guessing you're in Florida?
I have made lamb chops this way , excellent. Do you think it was cooked at a little bit too high of a temp? How about 136? Didn't look as juicy, but cant tell for sure.
The juices were not failing out but it was very juicy when you bite into it. If I were to do it again, I would do the same thing. 👍👍👍
You are the reason I’ve been using Sous Vide. One thing I would suggest, garlic! My mother cooked the best leg of lamb ever. She didn’t know about Sous Vide but she always added a few slivers of garlic pushed into small slits made in the leg.
The way this channel progressed, wow, congratulations guga
The way you seared the lamb gave me the idea to try this step with my heat gun! I'll try this on the lamb or pork in my freezer next time I use my sous vide
Your videos always put me in a good mood. Great job guys
Hii guga,
As we are using plastic bags for cooking in this approach, does that effect our health .? , As certain. Plastics lead to very harmful diseases when passed into our body
Hi there.
I'm trying this method today, double bagged but with a mint rub (UK) and I'm cooking it @131f for 24hrs, do you have any pointers/Do's and don'ts for me please?
I am cooking this one right now, so I really hope it is perfect for tomorrow! 😃
Wauw my leg of lamb was PERFECT! I only cooked it at 58 degrees Celsius but my visitors were a little late, therefore it got 26-26,5 hours instead! Wauw!! I was really afraid that the mustard powder would be to strong, but NO even our friend who does not like Lamb had a good chunk of it! Even my son! He took the bone and ate from it at the end!!! 😂 Thanks for this recipe!!
Wow, looks like it's perfection. But, what kinda tool did you use to sear the lamb?
I started watching your newer videos you guys got much better at everything its cool to see the growth
Watching this video in 2020, you can tell the improvement in edition and quality level.
Thank you for this recipe!!! This is ABSOLUTELY AMAZING!!!
I love your videos, it's really cool to see normal guys cooking such amazing food, inspires me to try it myself! I totally know the excitement of when you try cooking something new and it turning out better than you hoped.
I am going to the south of Puerto Rico (Coamo) to the sheep farm, to buy a fresh sheep, thanks teacher for sharing your knowledge ,,, greetings from Puerto Rico🇵🇷
I love your Sous Vide videos. I have cooked Lamb a lot, the longer you SV it the less gamey it will be. If you SV it 48 hrs you probably wont even be able to tell it is Lamb, everyone will think it is veal. Keep up the great videos!!
You stepped up the video skills big time in this one. Really like the prep part of the video!
+Trevor James thank you so much.
Hi Guga,
I am loving your videos man!
One important detail about lamb leg is to take out the "fat glandule" it has in the middle of the leg. The "gamey" taste comes from that fat deposit.
Your lamb looks A M A Z I N G!!!!
One of the best leg of lambs I've got is the one I made my self. First i take a small 3'' knife poke holes all around, then I put slices of garlic in there. Now for the rub, I've got no measurements. In a bowl put Thyme, Rosemary, Fresh ground black pepper, Salt (of your own liking) Extra Virgin Olive Oil and some butter, mix it good so it becomes to be a nice thick fluid. Now while the Lamb is on a grill (for the oven) rub that stuff in good. It'll taste *AMAZING*!!!
+Zyx I should give that a try soon.
Love the lamb. What chamber sealer do you use I want to get one I have a normal sealer but it sucks the juices up with it and sometimes does seal as well as it should I would appreciate your ideas Chris
Just came back to this one. Love it!! Looks better than the chefsteps one!! Delicious!
That little piece that you took of the end is the best part of the leg!!
Thanks for giving me an idea. I'm going to sear mine on the barbecue instead, for the "cross hatch" effect.
Question, does the size of the leg of Lamb effect the cooking time. I have a joint which weights in at 5.4 LBS or 239 grams
I like a much crispier sear. I cooked mine overnite about 14 hr at 133°. Then I transfer to cold water and get it cool. This way when I broil, it can take major heat for a sizzling sear. After it’s seared a crazy amount, I bake 250° till meat is 140°. It’s perfect for gyro - tender enough to bite right thru.
Oh my gosh, you did it, I was suggesting leg of lamb on facebook.
Why didn't it come up when I searched the first time?
Thank you for doing this.
Thanks a lot for all the videos. They're really fun to watch and they're getting better and better. Keep it up. I have one question: what's the make / type of the blow torch that you use? Do you have a link to amazon or something?
I did sous vide lamb chops and they were amazing.........
I bought a sous vide on Sunday and learned about your show Sunday night. I've been watching since. Mine arrives tomorrow and I'm excited to try some of these ideas!
I cooked a 6LB Boneless leg of lamb roast and had incredible results. 138 degrees. 7 hours. Tender but still had good texture. 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.
What modifications if any would you make for a butterflied leg of lamb? Would you consider a Dry Brine?
inspired and hungry gotta get myself one of these set ups asap thanks for sharing
You guys have me hooked. I just ordered my first Anova sous vide. I can not wait to try it. Thank guys.
This is awesome! My friends decided they want lamb so I went and bought the leg of lamb. I'm looking forward to doing this. Guga, just a quick question, are you using Foodsaver "GAME SAVER" vacuum to fit this lamb in their plastic bag? Because I know they have a wider size for Game Saver Vacuum. Please guide me which one to buy. Thank you much and keep the awesome job! Merry Christmas :--))
Just found this method of cooking. Can you stipulate Celcius temps as well as Fahrenheit?
I made Sous Vide Leg of Lamb exactly according to the directions in this video with one exception: I added both Rosemary and Thyme to the to the sous vide bag. The results were in some ways too good. I missed the gaminess of the lamb. It was the most tender lamb I have ever eaten. The gravy was amazing! But the meat was lacking. Next time I do this (and I will do this), I will lightly dust the meat with mustard powder. I will not cake it on.
No regrets here!
i am SOOOOO doing this this weekend! Small question, i have a different cut that i want to cook for about 30 hours at about 133F. will that work for a sheep (not lamb) leg?
Making this for the second time this weekend, it is DEEEEEEEELICIOUS!
How do you come up with the cook time and temperature you use? Is it experience or based on weight and thickness of meat?
I'm about to cook my first leg of lamb with my new Anova. I picked a 4.5 lb boneless one from Costco. How long should I cook it with that much weight? And if it's smaller, do I turn down the temperature? I just don't want to screw it up.
Hi! Question: what bags did you use to put there lamb in? The bags in the link in the description don’t seem big enough. Thanks! Can’t wait to try this!
It's hard to say, that something is Not perfect, while a man with such a huge knife is standing towards you))) well done, man!
I'm impressed, I must give it a try!
Added mint to the rosemary cooking now. Did 4 lb. Crown Roast last week. Soul Rub, 16 hrs. "You complete me." Duck pastrami next. Love the three kings of SVE!
G'day Team, I'm only discovering Sous Vide cooking from tasting some amazing sous vide tucker at a restaurant last week.. Needless to say I've been watching videos to learn the process whilst waiting the arrival of my Sous Vide device.. This channel is great though would like to ask a question if I may? With this lamb roast, for example, once cooked Sous Vide, can I then place the meat still bagged in the fridge (or over ice in an esky) to cool then place on my Weber bbq or Smokefire at a high temp for a short period to sear the outside and bring the internal temp back up to what it was? I don't have a blow torch to sear like your videos though hoping my above theory will work out well without overcooking or drying out the meat!!
Thanks all
I’m planning to my first Sous Vide recipe and decided on a 2 lbs leg of Lamb. What temperature and duration should I use?
I promised myself I would never cook lamb again, after many failures, but after watching this video I will give it one more try at the lamb.
I will try the mustard. For the cook, i much prefer 8 hours at 131. I take it out cool it down. Pop it in the fridge. Bring to room temp on day of serving, then season it and pop it in a 375°f oven with high convection for 22 minutes. Slice and serve. So nothing to do on serving day but pull it out in the morning let it rest on the counter for 4 hours then season it and put it in a hot oven for 22 minutes.
I have also frozen it after sous vide and then pulled out out frozen and seasoned it and smoked it for hours at low temp 220°f until it hits 131 internal. Also delicious but not as easy to time for serving day
hi again i did this the weekend and dident like it at all i prefer the roast lamb taste it was cooked to perfection i must say but had an underlying taste i think it was the mustard have you tried it without the mustard ???
kd kd sorry to hear that, mine was super good. I never tried without mustard, if you do let me know if its good. Thanks for watching... 👍
I know that feeling! Awesome bro, just awesome. Love all of your content, thank you!
+Anthony Haddad thanks. 👍👍👍
LOL, the smiles say everything! What are you using to sear this outside???
I've enjoyed some of your videos, but a question bothered me each time: how about the germs and their proliferation under that warm temperature?
It's called pasteurisation you can stop bacteria growing, a few ways the most typical is reaching a high internal temp for a shorter period for time, or you can hold at a lower temp for example if you can hold chicken at 65c for 8 minutes all bacteria is dead
Great vídeo guys. I will do it with lower temperature as it looks slightly dried and overcooked.
looks great, I would be interested in how it performs compared to a stewed leg of lamb (f.e. in red wine ). I have a hunch that sous vide sometimes is a waste of juices coming out of the meat while cooking.
I don't get it. It's six years later. I look like an old guy and these guys haven't aged a day. I need to eat more meat :) Also. WTF is with the carving? You wouldn't see Guga sawing at a roast like that these days :) and... Hi from South Australia. Buy some South Australian mutton raised on salt bush Guga! Find a place that shoots it rather than one that drives it 1000 miles in a crowded, dry and dusty truck before getting to the slaughterhouse. It will give your picanha a run for its money. It's difficult to buy here because we export it all. We tend to eat lamb now because people dont like flavour any more for some reason. Everyone wants everything to taste like chicken. But if you can find it, it's totally worth it. What am I talking about. You wont be able to find it from there. Come and visit and I'll give you one if you cook it for me. Souse vide lamb roast? This better be good. I'll find out in 26 hours I guess.
It really looks amazing, one of the things i dislike about lamb its exactly its gammy taste, thats why in some parts of portugal they brine it with a strong alcoholic baverage called aguardente and lots of lemon to cut that gamyness. Funny thing you used rosemary, cause its actually one of the herbs used to induce gamyness to meat. Great job, keep it up and um abraço de Portugal.
actually the gammy taste is the best moron lol
well there was no need to be rude, anyway, i wouldnt know if it was the best moron or not, guess it takes one to know it.
Seeing you this happy about it, made me happy. Awesome video
what was the weight on this it wasn't mentioned planning on cooking one for my birthday treat to my family. :) please reply.
Good work Gustavo, production value keeps getting better and better.Now I need to go and find a lamb leg from my butcher...
Matty Lopz Thank you so much, I tried... :-) Do it, its amazing.
Just did it but slightly different.
Dijon mustard 150 grams - not powder
black pepper mixture 5 grams
Salt 20 grams
4 rosemary branches
20 hours in sous vide 60 degrees C
And finished with simple burner
It was Deeeelicious!!!!!
Great job. Do you know how long the leg was aged?
Would you recommend cooking a boneless leg of lamb for less time ? Thanks for all your videos.
Hi. I am curious, if I don't have the big blow torch you have, what is the best way I can do this searing?
Gonna make it today
Hi! Brasileiro de Autin-TX. tenho 2 perguntas uma é qual é a marca da maquina de selar que você usa? e também em outro video vc fez o seu proprio saco para uma ribs sem ter que precisar cortar ela pode explicar como fez?
seu canal é muito bom, ja passei pra varios amigos por aqui!
+Guilherme Baglioli valeu brother. O vacum sealer que tenho ta na descricao do video oe o sealing bags tambem. E um rolo e so cortar o tamanho que vc presizar. Abraco
Thank you very much for your videos! Very much impressions! What the model of fire lamp?
I don’t doubt the lamb came out really good. I trust you guys on that. Is there a reason why you didn’t put butter together with the rosemary and mustard power during the sous vide/water bath stage?
Suggest you try leaving the mustard coating then sear it.In fact, try rolling it bread crumbs just before searing - unbelievable bonus...
I should try that next time.
Amazing 🤩🤩🤩
Hello
I tried this on my opinion too mushy the meat lost its texture. Any other options in your opinion it could be done ?
Guys I’m new to your channel and I’m loving every single video. Perhaps for a future video you guys should try bison meat.
Dude you are inspiring me so much to start cooking awesome food! LOVE this channel!
Writing from Belgium, Europe : I tried you Leg of Lamb technique yesterday. It was DEEElicious !!!!
One trick to tender the meat.. Add some curd also and then marinate.. it will taste wow.. try it guga
Hahaha! Keep on smiling. When you nail it, it feels great! Thx!
Question , in work i have access to a tea urn ( a water boiler that is constantly at 90-95 C for making tea) how do i find out timings for different items, i have no control over the temperature so have to adjust the timings but is there a system for telling me these timings ?
Just ordered a Sous Vide looking forward to doing my lamb steaks
Hello Guga… I was inspired by you I ended up buying the Sousvide. Can you kindly tell me what size of container you are using for the leg of lamb please? Because I ended up with a small one :--(( I want to make this leg of lamb for Christmas. I truly appreciate your help
That looks like a 26 quart polycarbonate tub. Hope this helps!
Could you tell me what you are using to sear with?
Your video editing is superb!
+mugdays thank you 😊