This was not easy to break down. I removed the bones and thick gamy hard fat and silver-skin.
All broken down and bones removed. I roasted the bone and gave it to the dog.
Initially I thought after tasting the rub it was overpowering. But after I cooked everything all the flavors married and it turned out pretty darn good. Just needs a few tweaks. Anyhow I combined everything together in a bowl and applied it to the reconstructed Lamb.
Transglutaminase was sprinkled on the lamb then I sprinkled on the spice mixture. Trying to figure out how to reassemble this now boneless Leg of Lamb was not easy.
Rolled up and Vacuumed sealed.
I Sous-Vide the Lamb at 131 degrees for 24 hours. After the 24 hour water bath I submerge the vacuumed sealed lamb into ice bath to cool off then I refrigerated overnight.
Apple Smoked for 90 minutes at 200 degrees. I didn't want the meats internal temp to go beyond 131-degrees so refrigerating the meat overnight mitigated this concern.
Using the Searzall to brown the outside a bit. I am not sure this was really necessary and probably will not do this in the future.
Here are my thoughts on this little project. Overall somewhat satisfied with the way it turned out. The spice rub could be tweaked little but but not bad at all. The searzall was not necessary. The smoke at the end was all that was really needed. Will I do it again.....yes. Oh and by the way 24 hrs in the SV was not necessary either. I think 18-20 hrs would have sufficed.