Parry the leg of lamb, rub it with garlic powder, salt and pepper and place in a bag. Add 2 - 3 sprigs of thyme and rosemary (preferably a little more thyme and a little less rosemary) and a good trick of butter. Vacuum the bag and place it in the water bath preheated to 57 ° C. Take out after 20 hours of cooking, remove the herbs and pat dry. Now place the leg of lamb on the grill (or oven) preheated to 300 ° C over indirect heat and grill for about 8-10 minutes.
I also had a knuckle with me. The leg of lamb is pink on the inside and wonderfully crispy on the outside.
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