Great recipes for sous vide leg of lamb?

[P_Willenberg]

I’m late here but I love adding a split vanilla pod. Pairs very well with Burgundy.

[rfelthoven]

@Kenny H

@ybarselah

the kalbi sauce may break down the meat too much, especially in a SV cook, resulting in a mealy texture.

I disagree with this based on experience and data from the Food Lab. The problem would be too much acid and too much time that would create the texture issue Yacoov suggests. Kalbi does not contain a majority of acid, it is mostly soy and sugar. To enhance the kalbi aspect I would recommend draining the sous vide liquid afterward to reduce and then glaze the lamb.

I’m quite late to the party here, but didn’t want Yaacov’s comment to be ignored. I haven’t seen the Food Lab piece that was referenced but would like to see it. That being said, I believe Yaacov is correct based upon my experience and some reading. I have used some commercial Korean marinades and find they definitely break down the meat and should be used with caution; they have a pear included in the sauce that contains an enzyme that breaks down meat and makes it mushy, kind of like the better-known enzymes in papaya used in commercial tenderizers. These enzymes tend to make food really unappealing. Plus, SV cooking can also induce a mushy texture when meat is held too long at a given temperature. So I believe his is advice is correct.