Leg of Lamb

Photograph 1 of leg of lamb.
1. Leg and bones.
Photograph 2 of leg of lamb.
2. Flaps tucked in, ready for bagging.

This cumin flavoured lamb is very tender.

The most difficult part is deboning the leg. If you buy it from a butcher, they can do it for you.

Debone Lamb:

Either remove the bones leaving everything else in one piece, or separate and remove the various muscles until only the bones are left.

It takes a lot of practice to be able to remove the bones while leaving the meat intact. Don't worry if you can't do it well, the cooked lamb will still taste as good.

  1. Cut through the fat and connective tissue.
  2. Cut muscle only where it is attached to the bone, and even then try to scrape it away.

Season:

  1. Sprinkle on all surfaces:
    • Salt.
    • Black Pepper.
    • Ground Cumin.
  2. Insert inside the meat:
    • several clovesGarlic.

Cook:

  1. Prepare:
    • If you left the meat in one piece, there will be two flaps that can be tucked into the hole where the bone was.
    • Otherwise, simply roll it tightly.
    • Place into sealable bag, immerse in cooking water, and hacuum seal.
  2. Cook:
    • Cook for 4 hours at 144°F.
    • Use longer time for more tender meat (but not more than 6 hours).
    • Use higher temperature for tougher, drier meat (but please don't), or lower (say 131°F) for rare.

Finish:

  1. Allow the meat to cool, then put under a very hot broiler to brown the outside.