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Sale of lamb items from my neighbourhood market!
There's a plan to sous vide 7.5 pound bone-in lamb leg in the Anova Precision Oven in Sous Vide Mode, then finish in a hot oven to get a good crust.
This recipe from Anova Culinary is for boneless leg of lamb.
How much time should I add for bone-in?
Can I add the herbs and spices to a frozen lamb leg? How much time should I add to the total time to thaw the leg?
@rotuts, I have notes that you recommend 133ºF for the target temperature. Right?
Sale of lamb items from my neighbourhood market!
There's a plan to sous vide 7.5 pound bone-in lamb roast in the Anova Precision Oven in Sous Vide Mode, then finish 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?
Can I add the herbs and spices to a frozen lamb leg? How much time should I add to the total time to thaw the leg?
@rotuts, I have notes that you recommend 133ºF for the target temperature. Right?
