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.
