Sous Vide leg of lamb WITH bone?
I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone attached. However, all the recipes I find for Sous Vide calls for meat without the bone (typically 55 C for up to 48 hours). Is there anything I need to do different to make it on the bone?
(My circulator is the drop-on kind and can handle 40 liters, so I can fit the leg. Also, I have vacuum bags by the roll, so as long as I can find a leg which is quite thin, that shouldn't be a problem either. I plan to sear the meat after Sous Vide with a propane burner)
UPDATE
Just wanted to say how it turned out: 55 C for 48 hours made the meat tender... VERY tender. Almost liquid ;) I'll go for 24-30 hours next time :)
Best Answer
According to Kenji Alt's experiements (admittedly with beef), the major effect of the bone is insulation, which matters in a high-heat cooking environment, but not in sous-vide. See: Do Bones Add Favor To Meat
For sous-vide cooking, the bone adds little value, other than appearance.
It may also make it harder to put the product in your bag and seal it without a puncture.
Still, there should be no harm in leaving it on if you choose to. In his ultimate steak method, Kenji Alt does leave the bone on for the sous-vide process.
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Can you sous vide a leg of lamb with bone?
Tender and juicy, this sous vide bone-in leg of lamb is guaranteed to be cooked to perfection inside and out. You do have to start one day ahead of when you would like to serve it, but most of the time is hands off, with a sous vide precision cooker. Finish it off by roasting in a hot oven.Can you sous vide with bone-in?
The bones may puncture the sous vide bags However, preparing meat with bones in the sous vide cooker comes with one major risk: Puncturing the bag that your food is in. Sharp bones can poke holes in the vacuum-sealed bag, causing water to leak inside during the cooking process.How long does it take to sous vide lamb leg?
The recommended temperature for cooking a leg of lamb leg sous vide is 134\u2109 (56\u2103) for 6 to 8 hours. Using this time and temperature combination the lamb will turn out medium-rare, taste delicious, and have a supple texture.Sous Vide Leg of Lamb Perfection - The BEST LEG OF LAMB ever! Score 10
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