The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment #4: semi-boneless leg of lamb › Re:Experiment #4: semi-boneless leg of lamb
Very simply put – it was incredible. Leg of lamb can be kinda chewy- this was melt-in-the-mouth tender. Bursting with flavor. Moist – didn’t need any sauce or mint jelly or anything.
2 1/2 weeks of aging, 48 hours sous vide at 131.1 degrees F, and a result every bit as good as loin or even tenderloin, and I’m guessing but I’d say probably a third the cost.
Result of experiment #4: resounding thumbs up. Give this one a try if you like lamb.