I just got back from grocery shopping where I bought a lamb leg roast, haven't had one before. I plan to cook it sous vide at 133°F for 36 hours. Too much? A beef shank benefits from even more. I did that to some lamb ribs not long ago and they were most excellent. Nothing added but salt.
I've been trying to source a whole lamb for the freezer, to keep the cow in there company. I guess the pandemic is why it's been hard to find.
I've been trying to source a whole lamb for the freezer, to keep the cow in there company. I guess the pandemic is why it's been hard to find.