Lamb Rack (De-boned) You will need a thermal circulator, a thermometer with a hypodermic probe, some weather stripping, and super glue. Set the circulator to 60 C. Sear the lamb. Place in fridge or freezer until cold. Vaccuum the meat. place a small ammount of glue on a small square of weatther stripping and glue it to the bag. Insert the thermometer so it reads at the center of the piece of meat. Place it in the water bath until you reach an internal temperature of 56 C. Remove the meat and let rest in cold water for 30 minutes, then in ice water for 30 minutes, then to the fridge. To serve, re-sear.