Bone in fallow haunch
- Thread starter SSN100
- Start date
Most Foolproof method is get on eBay or gumtree and pick up a second hand sous vide machine for about 30-40 quid
Stick it in a water bath at 52 (rare) 55 (med) for 4 hours then give it a pat dry, salt,oil pepper put it in a preheated oven at max temp for 20mins
Rest for 10min
Second best is get a meat thermometer for 20 quid off Amazon the type on a long cable so you put the unit outside the oven
covered in a low (140c) oven until internal temp is as above then out while the oven heats to max and same as above
Final is follow any pink leg of lamb recipe
Half an hour hot oven then med oven for 15min/lb or so then a good 20min rest
Stick it in a water bath at 52 (rare) 55 (med) for 4 hours then give it a pat dry, salt,oil pepper put it in a preheated oven at max temp for 20mins
Rest for 10min
Second best is get a meat thermometer for 20 quid off Amazon the type on a long cable so you put the unit outside the oven
covered in a low (140c) oven until internal temp is as above then out while the oven heats to max and same as above
Final is follow any pink leg of lamb recipe
Half an hour hot oven then med oven for 15min/lb or so then a good 20min rest
SikaSeeker
Well-Known Member
Deciding how long to leave in over, all depends on how well you want the lymph nodes cooked!
Hook'N'Bullet
Well-Known Member
Never done a whole haunch. Do people take the gland out at the back prior to cooking or just cut around it when serving?
I had a separate thread about glands. I take them out when I bone out a haunch. Consensus was don’t worry about it when leaving bone in, just watch out for it when carving and don’t eat it.
Hook'N'Bullet
Well-Known Member
I also take it out prior to cooking - I had a preconceived notion of it exploding when cooked
Essexsussex
Well-Known Member
This 100%
Use the basic method of 20 mins high then 15-20 mins per 450g at 145 degrees but be very flexible using thermometer to the right temperature for you and whether you like it rare or not, leg of lamb timings are ideal. Take it out to rest for 20 mins at least before serving and expect the temp to go up 2 degrees or so as it sits there.
This is probably the favourite joint of every member of my family over every other potential animal or cut.
Essexsussex
Well-Known Member
I hope it was fully appreciated
Looks perfect
It was ever so slightly underdone right in the centre, but just popped that back in while we had the first serving.
shakey jake
Well-Known Member
I wouldnt worry about the gland.
I suspect anybody that does hasnt tried it more the idea is off to them.
Sweet breads are glands and sell for way more than they are worth
I suspect anybody that does hasnt tried it more the idea is off to them.
Sweet breads are glands and sell for way more than they are worth
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