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Really, they had a lamb sale at the University Meat market . . . 😄
Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.
Really, they had a lamb sale at the University Meat market . . . 😄
Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.
Really, they had a lamb sale at the University Meat market . . . 😄
Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.
Really, they had a sale at the University Meat market . . .
Really, they had a sale at the University Meat market . . .
It's been decided to sous vide 7.5 bone-in lamb roast in the Anova Precision Oven in Sous Vide Mode, then finished in a hot oven to get that crust.
This recipe from Anova Culinary is for boneless leg of lamb.
How much time should I add for bone-in?
