Great Legs: Bone-in Leg of Lamb Sous Vide


One of our more challenging recipes ended up being one of our best (tasting and looking)!

Here’s how we did it:


  • 5 lbs bone-in leg of lamb
  • 5 tbsp of Olive Oil
  • 10 cloves of Garlic (chopped)
  • 2 tbsp of Rosemary


  • Set Sous Vide circulator to 133F
  • Mix together olive oil, garlic and rosemary into a mixing bowl; whisk until mixed well.
  • Rub contents of bowl all over the leg of lamb, getting into crevices where possible and along the bone.
  • Place leg in large food safe bag and either vacuum out the air or use the water displacement method for removing the air.
  • Place bag in sous vide circulator for 8 hours.
  • Remove leg from bag and retain the juices from the cook.
  • Heat BBQ grill to between 600F-800F
  • Add lamb to the grill and using a baster, add the juices from the bag to the leg (note: juices may cause flare ups, be careful of burning)
  • “Roll” the leg around the grill to ensure even browning/searing for about 10 minutes
  • Remove from the grill and let rest for 5 minutes before carving.


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