Finished with a burner to give it some char but without cooking the inside.
Falling apart when served for Sunday roast.
by Gold-Psychology-5312
5 Comments
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5 Comments
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I made this Friday. I did 131F for 24 hrs. It was tough and sinewy. Everybody hated it. I don’t know what I did wrong. I had success with a *[Gigot d’Agneau](https://www.bloc-notes-culinaire.com/2020/04/gigot-d-agneau-sous-vide.html)* .
Not gonna lie, I would inject that gravy directly into my veins. Looks fantastic.
[removed]
That looks DIVINE