Dry brine? for how long? what went in the bag with the (seasoned?) meat?
dtwhitecp
Been a while since I tried SV lamb, but I might even go higher in temperature. I personally think it’s most tasty and tender at medium, but maybe if I was able to get 137 consistently through the whole thing that would be game changing. Generally with racks of lamb, I think there’s a struggle in getting temperature uniformity because it varies wildly in thickness.
Maybe I just suck at it, I dunno. But give me a medium or medium well rack of lamb over a rare or medium rare one any day. Lamb is chewy as fuck when not cooked enough.
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Love lamb, that looks great!
https://i.redd.it/8vzod3wfegze1.gif
Dry brine? for how long? what went in the bag with the (seasoned?) meat?
Been a while since I tried SV lamb, but I might even go higher in temperature. I personally think it’s most tasty and tender at medium, but maybe if I was able to get 137 consistently through the whole thing that would be game changing. Generally with racks of lamb, I think there’s a struggle in getting temperature uniformity because it varies wildly in thickness.
Maybe I just suck at it, I dunno. But give me a medium or medium well rack of lamb over a rare or medium rare one any day. Lamb is chewy as fuck when not cooked enough.