 water cooking channel this is Darren and today we're gonna do something a little special something I haven't cooked in a long time I'm gonna do a boneless leg of lamb I'm gonna have my older son and his fiance over for dinner tomorrow night after church and I thought I'd make something special and since I haven't cooked it this I haven't cooked lamb at all on my channel yet I thought I would go ahead and do that head and season this with my beef rub which is kosher salt coarse black pepper and garlic powder so that's what we're gonna sous vide it up we're gonna season it up well before we put it in the sous vide bag we're gonna bag this up in the vacuum sealer and throw it in for 20 hours and the I got a lot of the bag and I'm glad that this one is a hope like I hoped actually came and it's already trussed up it's already got the butchers twine already keeping holding it together as a roast so I don't have to worry about trussing it up so that's a good thing so what I'm gonna do now is just go ahead and put my rub on just put a nice generous coat and we're probably gonna have to put a little bit more on after it comes out of the bath and I don't I always season before I sous vide there's people out there that you know condemn it I love seasoning in the bag I've never had any issues with it I think it uniformly seasons the meat even if it you are seasoning the purge great because it season the meat all around so I go ahead I got this all seasoned up I'm gonna throw it in the vacuum bag then we're gonna toss it in the sous vide for 20 hours and I'll see you guys tomorrow it's been in there right a little over 20 hours and there is a lot of purge in that bag which is okay with me and I did what I did I cut the temp down I told I think I said 138 but I did 134 for 20 hours so I'm gonna what I'm gonna do now let's go ahead and take it out of the bag I'm not gonna save the juices because I'm not gonna make any kind of gravy for it today I'm just gonna go ahead and dump the purge juices out today but normally you can make like a good gravy out of that and I'm gonna what I'm gonna do is actually season it up instead of just with the beef rub the salt pepper and garlic I'm gonna do a little lemon pepper on it to add a little little lemony flavor to it so alright guys I'm gonna go ahead and get this out of the bag season it up this smells we're gonna get pretty good already so I'm gonna go ahead and put just a little bit more of this beef rub on there I did dry it off really well padded it dry the paper towels because we are gonna sear this and I'm gonna sear it on my acorn junior Kamado grill because we're gonna be able to get that up screaming hot and all sides I'm gonna put a little bit of the run a while down here come on now there we go run and while down there lemon pepper and this is all still all trussed up I'll leave the truss on there when we sear it and when we sear it we're just gonna do it for really quick just enough to crispen up the skin that nice Mayard Mayard effect on there that's it guys we are done and now I'm gonna get that grill going and good so I actually hit it with the sears all for a little it's pretty good I'm gonna go ahead and give it a cut oh part right here good that pretty tender I got my son Craig here he's gonna take it come on Craig you can have a bite take a bite yeah what's it taste like yeah it's a good tender gee thanks I paid him to say that take another piece mmm all right all right I'm gonna go ahead and cut this up eat it up for dinner try this recipe out guys it's not very hard it's pretty easy actually and we're gonna go ahead and eat dinner but like this video subscribe follow us on Facebook follow us on Instagram and we'll see you in the next video you guys are fighting between nice lamb look at that take half of that thank you