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

[Scott Mark]

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.