My husband and I are embracing sous vide cooking.  Recently he prepared a leg of lamb —dividing it into more reasonable portions for a family of five, marinating it with rosemary, garlic, salt, pepper and olive oil, vacuum sealing each portion and freezing two that we would eat at a later date.  He could have done each lamb portion with different marinades, but kept with his favorite, classic choice. The remaining portion he cooked in a water bath with an immersion circulator (which was a wonderful gift from my generous brother).

I absolutely love the way lamb is cooked a la sous vide. I don’t think I’ve had a more perfectly cooked leg of lamb. I usually like my lamb on the medium side of done rather than medium rare or rare like I like beef.  This method cooks the meat the same temperature all the way through– not more well done on edges and more rare in the center. 

 
It might not look it from this photo, but the lamb is medium.  

When the overall cooking is finished (about 4 hours at 143°F), the lamb is then removed from the plastic bag and seared on an iron skillet to caramelize (brown) the outside.  Many who cook sous vide use a blow torch.

My kids all love lamb.  It is not everyone’s favorite meat here in the US but in other countries it’s the meat of choice.  When you introduce certain/many foods to kids when they’re young, it’s easier to get them to eat it/them than trying when they’re older.  

If you don’t have an immersion circulator or a vacuum sealer you can still cook sous vide with zip lock bags (heaviest gauge) and a cooler.