Our Sous Vide Leg of Lamb is extraordinarily tender—like all sous vide meats that are cooked rare or medium rare, the redness extends almost to the edges of the meat as opposed to just the center. The meat itself takes on the chili, lemon, garlic, and rosemary flavor profile, and the sauce is like a jus that’s enriched by sweetness and tanginess from the combination of honey and lime. This is truly a centerpiece, celebratory dish. Ask your butcher for a BRT (boned, rolled, tied) leg of lamb roast, and lightly brown the lamb over gentle heat before sealing it to help infuse a caramelized flavor into the meat while it cooks. This way, only the outside will brown and none of the inside will cook, letting you get that medium-medium rare texture throughout. Adding butter to the bag will help infuse the flavors of all the aromatics into the meat, and chilling prevents steam from building up in the bag and inhibiting the vacuum sealing process.