Leg of Lamb

Here we have boned out the leg of lamb and bonded it together with activa. After the meat was reformed, we cooked it sous vide in Dijon mustard at 54°C for several hours. The block of lamb is cooled down and then ready for use: shaved thin for a sandwich, breaded and deep-fried, re-thermed and grilled, and carved. The approach allows us to adjust what we would think to do with a leg of lamb and refine the delivery of the ingredient.