How To Sous Vide Lamb Boneless Leg Roast
Boneless Leg Roast is a tender cut of lamb, mostly comprised of protein and fat. As a result, boneless leg roast is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.
Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of lamb, like boneless leg roast. This allows boneless leg roast to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your boneless leg roast medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.
Our advice with Boneless Leg Roast is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the lamb up to the temperature you want.
Sous Vide Lamb Boneless Leg Roast Recipe/Time
The most simple way of preparing boneless leg roast is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the boneless leg roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the boneless leg roast from the bag
Sous Vide Lamb Boneless Leg Roast Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
Similar Lamb Cuts
Sous Vide Lamb Whole LegSous Vide Lamb Shank Portion Roast