I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone attached. However, all the recipes I find for Sous Vide calls for meat without the bone (typically 55 C for up to 48 hours). Is there anything I need to do different to make it on the bone?
(My circulator is the drop-on kind and can handle 40 liters, so I can fit the leg. Also, I have vacuum bags by the roll, so as long as I can find a leg which is quite thin, that shouldn't be a problem either. I plan to sear the meat after Sous Vide with a propane burner)
Just wanted to say how it turned out: 55 C for 48 hours made the meat tender... VERY tender. Almost liquid ;) I'll go for 24-30 hours next time :)