Which temp and how long would you sous wide these. About 2,5cm/1” thick.
by AlexMachine
1 Comment
Miiirob
Wow, I’ve never actually seen lamb loin, cut into saddle chops. I like my lamb loin chips rare, so I would go for 130 for 2 hours and then sear in a hot pan. I don’t think it has enough tough parts to just a cook at 137.
1 Comment
Wow, I’ve never actually seen lamb loin, cut into saddle chops. I like my lamb loin chips rare, so I would go for 130 for 2 hours and then sear in a hot pan. I don’t think it has enough tough parts to just a cook at 137.