Re:Experiment #4: semi-boneless leg of lamb

[Scott Mark]

For anyone who is still interested:

I pulled the leg of lamb today, about 17 days of aging. I wasn’t particularly careful with the trimming, and I also carved out the bone (making stock as I write). The original weight was 5 lb, aged and trimmed and deboned down to 3 lb.

I applied white pepper and smoked salt, bag-sealed it, and tossed it into the sous vide setup at 131F. I expect to leave it in for 48 hours and serve it for lunch on Saturday.

And… yes, I _am_ trying to free up freezer space. I pulled a quarter of venison out of the freezer to thaw. We’ll skin and process it Saturday morning.