Wow. Just wow. I can’t believe it took me this long to do lamb in the SVS. Luckily I got 5lbs of boneless leg from Costco, so I’ll have plenty to eat for a while.
This was actually the opposite of what I expected flavor-wise. Instead of a more concentrated lamb flavor, it actually mellowed out a bit, becoming more like prime rib…with just enough extra complexity.
I tried out a new technique that proved to be quite successful. Before bagging, I sprinkled cumin, rosemary, salt, pepper, and garlic powder over the meat, then used my needled tenderizer to really get the flavor in there, and also guarantee tenderness. In all reality, it didn’t need any help with the tenderness, but the flavor definitely seemed enhanced.
After the Jacquard, I bagged with some fig conserves and cooked for 22 hours at 135. After a quick 1 minute sear on each side with some blow torching assistance, I sliced off a piece of the tenderest, juiciest lamb I’ve ever had. Perfect.
