Recipe for sous vide lamb rump
Danish lamb tastes fantastic. Here, using the sous vide technique and dry aging, we have aimed to get the most out of a delicious lamb rump. The rump is cut from the top of a lamb leg, which has been dry-aged for 60 days.
Servings: Portions
Sous vide lamb rump
Ingredients
- 1 pcs. Lamb Lump Dry-aged for 60 days
- Spices Salt and pepper
Instructions
- Lamb rump usually requires several hours of sous vide cooking, but our cut is a bit special.
- It is cut from the leg of a Danish lamb, which has been dry-aged for 60 days in its own dry-aging cabinet.
- Typically, lamb is recommended to be dry-aged for 2-3 weeks in order to achieve a strong umami flavor and become incredibly tender.
- Therefore, we decided to cook the meat for only 2.5 hours.
- The meat was briefly trimmed and seasoned with salt and pepper.
- Then packed in a vacuum bag and cooked sous vide/water bath for 2.5 hours at 56 degrees Celsius (133 degrees Fahrenheit).
- The meat was unpacked from the vacuum bag and patted dry with a dish towel.
- It was then given a pass with a blowtorch to develop a sear.
- The reason we chose the blowtorch over the pan/grill is due to the rump's shape. As it is almost spherical, it is much easier to give all corners a nice sear using a blowtorch.
- The meat was then sliced into thin pieces and seasoned with a good flake salt and freshly ground pepper.
