I'm going to prepare a butterflied leg of lamb for Mom's day. It's one of mom's favorites but my stepfather consistently under or over cooks it. I plan on doing the SV for precise temp and finishing on grill. The SV part is new to me
I've bought the AU boneless leg at Rest Depot. Butterflied it. "Fell" side looks pretty thick. To grill I would cross it and grill mostly fell side down. Trim or remove for SV?
Want to put a marinade, olive oil, rosemary, garlic maybe a little mustard on it prior to bagging. Plan to run this thru VMix first so no pieces parts in marinade. OK so far?
Plan to tie the leg together. Don't know that I need to do so? Bag the marinaded lamb 2nite or in morning. Keep cool. Transport product to Mom's, take the Anova and Cambro. (Taking the 112 ain't gonna happen).
SV. I would normally look for a pull temp of 130F from grill. MC suggests SV 135 for med rare. Keller (Under Pressure) takes a SV loin to 140F. I'm thinking SV at 130 for for a couple hours then sear on grill, rest.
Comments/advice/critique/bad jokes welcome.