137° for 2.5 hours then seared for about 1 minute front and back on stainless steel, 30 seconds around the edges to not overcook.
So absolutely delicious and tender I couldn’t believe it was something I made at home. Lamb rack certified BANGER in the sous vide
by yoyo1528
2 Comments
Just joined this sub and have been looking for cuts that I want to try. I’m adding this. Looks amazing
How amazing! Do the bones poke through the plastic bag or do you use the dry sous vide oven maybe?