This was labeled as lamb rib roast. Should I cook it hot and fast or would it benefit from a longer sous vide? Thanks!
by neoninja2509
6 Comments
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seattlereign001
Uncertain. But I believe a 9 should be in the temp.
Bbwlover11119
Looks like a lamb shank to me. Low and slow braise is the best way to make it tender. You need to dissolve the connective tissue to achieve fall off the bone tenderness. I wouldn’t sous vide this but that’s just me
Lanky-Landscape-844
Low and slow. Lots of interconnected tissue. For lamb ribs I did before, i did 131 for 36 hours. Was really good
6 Comments
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Uncertain. But I believe a 9 should be in the temp.
Looks like a lamb shank to me. Low and slow braise is the best way to make it tender. You need to dissolve the connective tissue to achieve fall off the bone tenderness. I wouldn’t sous vide this but that’s just me
Low and slow. Lots of interconnected tissue. For lamb ribs I did before, i did 131 for 36 hours. Was really good
Shouldn’t this be on r/mildlypenis ??
With fire