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daveb

daveb

New PT gig at high end caterer.  On day 2 I became the SV "expert"  Ha!

 

Client wanted gyros made from leg of lamb.  Procured four boneless legs, seared them, bagged them w rosemary and garlic / garlic oil.  In the bath for 8ish hours at 133F.  Sliced them very thin on slicer like deli roast beef.  I don't use the word "awesome" often but these were it.

 

I'm sure most here know lamb has a very small window of opportunity for when it's ideal.  Below 131F and it's a bloody mess.  Above 135 and it tastes like, uh, overcooked lamb.  I can get it in that window, most of the time, on the grill.  But SV is pretty much bulletproof.

daveb

daveb

New PT gig at high end caterer.  On day 2 I became the SV "expert"  Ha!

Client wanted gyros made from leg of lamb.  Procured four boneless legs, seared them, bagged them w rosemary and garlic / garlic oil.   8ish hours at 133F.  Sliced them on slicer like deli roast beef.  I don't use the word "awesome" often but these were it.

 

I'm sure most here know lamb has a very small window of opportunity for when it's ideal.  Below 131F and it's a bloody mess.  Above 135 and it tastes like, uh, overcooked lamb.  I can get it in that window, most of the time, on the grill.  But SV is pretty much bulletproof.

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