28 Day Aged Lamb Leg Recipe
Make 28 Day Aged Lamb Leg Recipe in just 714h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Aging Ingredients
Method
Preparation
- 1
Prepare the Lamb
Start by trimming any excess fat from the lamb leg. You want to keep some fat for flavor, but too much can lead to greasiness.
- 2
Season the Lamb
In a small bowl, mix the kosher salt, black pepper, minced garlic, and chopped rosemary. Rub this mixture all over the lamb leg, ensuring it is evenly coated.
- 3
Add Olive Oil
Drizzle the olive oil over the seasoned lamb, rubbing it in gently to help the seasoning adhere.
Aging Process
- 4
Prepare the Aging Bag
Place the seasoned lamb leg into the large vacuum sealable aging bag. Make sure the bag is clean and dry.
- 5
Add Aging Ingredients
Pour the red wine and chopped fresh thyme into the bag with the lamb. This will help enhance the flavor during the aging process.
- 6
Seal the Bag
Vacuum seal the bag tightly to remove as much air as possible. If you don’t have a vacuum sealer, you can use a zipper-lock bag and remove the air manually.
- 7
Refrigerate
Place the sealed bag in the refrigerator. Let the lamb age for 28 days, turning the bag every few days to ensure even exposure to the marinade.
Cooking
- 8
Preheat the Oven
After 28 days, preheat your oven to 375°F (190°C).
- 9
Remove from Aging Bag
Take the lamb leg out of the aging bag and discard any liquid. Pat the lamb dry with paper towels.
- 10
Roast the Lamb
Place the lamb leg on a roasting rack in a baking pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for best results.
- 11
Rest the Lamb
Once cooked, remove the lamb from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute.
- 12
Serve
Slice the lamb leg against the grain and serve with your favorite sides.
