Remember how I sous vided a butterflied lamb leg and tri-tip roast earlier this week?  Well, I finished cooking off the lamb tonight and it was fantastic!

Time to make Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg!

Serves 6


  • 1 pre-seasoned lamb leg (I got mine from Costco)
  • 2 tablespoons of lard


  • All of my recommended kitchen tools are listed here.

Purchase this pre-seasoned lamb leg at Costco while they last:

A seasoned and packaged butterflied lamb leg

Re-vacuum seal in your own bag and without the absorbent paper:

Seasoned butterflied lamb legs vacuum sealed and sitting on the racks of a sous vide machine.

Plop in your SousVide Supreme set at 130 F for 24 hours:

Seasoned butterflied lamb legs sitting in a sous vide machine.

Remove the cooked meat from SousVide Supreme and plunge in an ice water bath for 1 hour and store in fridge or freezer until needed.  If reheating from fridge, set SousVide Supreme to 130F and drop in packet for 30 minutes.  Seasoned butterflied lamb legs sitting in a sous vide machine.

Then, remove the packet from the bath and pat dry with paper towels.A paleo and Whole30 seasoned lamb leg sitting on a paper towel drying after being cooked in a sous vide machine.

Heat up 2 tablespoon of lard in a cast iron skillet on high.  Sear the leg, fat side down when fat is smoking.  Leave undisturbed for 2 minutes.  Flip over and sear on the other side for 2 minutes.

A butterflied seasoned lamb leg searing in a cast iron skillet.

Slice up and dig in!

Sliced paleo and Whole30 seasoned butterflied lamb leg on a plate.

Really delicious!  In the past, when I’ve roasted boneless leg of lamb the conventional way, parts of it would be too rare and other parts would be too well-done. This piece of meat was pink throughout and really tender and juicy.  Plus, it was seasoned really well.  I’d definitely plunk down $20 plus change for this pre-seasoned, ready-to-cook piece of lamb.  There’s definitely enough meat for 6 hearty eaters.  Next to pork chops, this was the best thing I’ve made in my SousVide Supreme thus far.

I served the sliced lamb leg with garlic cauliflower mashed “potatoes”, and sautéed spinach. Nom. nom. nom.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Sous Vide Mustard and Herb Seasoned Butterflied Lamb Leg

3 from 1 vote
Prep Time5 minutes
Cook Time1 day 35 minutes
Cooling Time1 hour
Total Time1 day 1 hour 40 minutes
Servings 6
Cooking off this lamb leg was a great idea. It turned out fantastic!


  • 1 mustard and herb seasoned butterflied lamb leg I purchased mine from Costco
  • 2 tablespoons lard or your fat of choice


  • Re-vacuum seal the lamb legs in your own bag without the absorbent paper and plop them in your SousVide Supreme set at 130°F for 24 hours.
  • Remove the cooked meat and plunge it in an ice water bath for 1 hour and store in the fridge or freezer until needed.
  • When you're ready to cook your lamb, set your SousVide Supreme to 130°F and drop in the packet for 30 minutes.
  • Remove the meat from the bath and packet and pat dry with paper towels.
  • Heat up the lard in a cast iron skillet on high. Sear the leg, fat side down for 2 minutes undisturbed. Flip over and sear the other side for an additional 2 minutes.
  • Let the meat rest. Then, slice up and dig in! Serve with garlic cauliflower mashed “potatoes”, and sautéed spinach.


Calories: 349kcal | Protein: 49g | Fat: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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1 Comment

  1. 3 stars
    I found the meat really nice but the fat was chewy. In a piece of lamb there is always a fair bit of fat and I think in hindsight a slow roast works better. I might read up and see if a change in temp/times might have made a difference.