I personally like to render my lamb fat in a medium heat pan first, sear on higher heat with residual fat in pan and then finish in the oven. I’ve done SV a bunch of times and it just doesn’t hit the same as that method. Just need a good thermometer.
louhern56
Sear the fat side on a cast iron skillet before the sous vide bath. Hold on to the rendered fat for the final sear. I Also do this with picanha.
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I personally like to render my lamb fat in a medium heat pan first, sear on higher heat with residual fat in pan and then finish in the oven. I’ve done SV a bunch of times and it just doesn’t hit the same as that method. Just need a good thermometer.
Sear the fat side on a cast iron skillet before the sous vide bath. Hold on to the rendered fat for the final sear. I Also do this with picanha.