I’ve seen that lamb leg is usually sous vide for ~6 hrs, but mine turned out having too much fat? How can I prevent this for next time?
Smoked at 225 F for 4 hrs sousvide at 135F for 7 hrs. Perfect meat texture and flavor — just too much fat!
by neighborhoodman323
5 Comments
Trim the excess fat before cooking.
No such thing as excess fat
You can tell by touch which fat to trim by how hard it is. Trim the hard stuff which won’t be rendered during a sous vide and you can leave the rest. You should also season that meat first before you sous vide it!
That’s a ham…
Also I think you need to up that temp a bit to render that some.
A grill will just brown the outside. You need to sear in a pan or at a hotter temperature like a charcoal chimney, broiler or torch in order to render some fat.
https://amazingribs.com/technique-and-science/cooking-science/basic-meat-science/