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01-08-2018, 07:32 AM

stearns

Dogbert Consultant

Join Date: Oct 2008

First Name: Ben

Location: Park Hill

Posts: 5,424

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Re: Sous vide

Quote:

Originally Posted by jonumberone

Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130° for 8hrs.

When I did a leg a few months back it was one of the best things I've ever cooked. I cooked mine for 25 hours at 131*, then another half hour in the oven at 450*. I'm curious how a shorter cook time will turn out

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