Sous Vide Leg of Lamb with Celsius°Cooking™ – English
Temperature controlled cooking
Ingredients
- Water as needed
- Kosher Salt 2 tbsp
- Garlic Clove (finely chopped) 3
- Rosemary (fresh) 2 sprigs
- Thyme (fresh) 10 sprigs
- Boneless Leg of Lamb 1800 g
- Black Pepper (freshly cracked) as needed
- Unsalted Butter 2 tbsp
- High Heat Oil (grapeseed, vegetable, canola) 2 tbsp
- Fleur de Sel as needed
- 8qt (8L) Pot
- Butcher Twine (as needed)
- Cooling Rack
- Medium Bowl
- Rubber Spatula
- Scissors
- Sheet Pan
- Small bowl
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