Sous Vide Time/Temp Guide: No lamb?

I really like your sous vide time/temp chart, however I have a few questions:

1. Why is there no lamb?

2. A little list of what you consider tough/steak, I know experienced chefs like yourself already know this but a full list would be helpful to us newbies. Maybe a separate post with a description of what makes something tough/tender

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Comments

Jack_Mayer_85396

Where can I find the time/temp chart? Thanks!

Jack_Mayer_85396

Never mind, I found it ...

robert.c.brown15

Just ask Johan about the lamb

Larry_Barry_63657

Agree, I bought rack of lamb tonight and immediately went home to check the chart, and was disappointed to find that it wasn't there. Luckily, I found a comment by @Chris Young where he had a recommendation for sous vide lamb. Would be great if the chart was updated though.

me0969

http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide?utm_source=ChefSteps&utm_campaign=2050a54dc9-sous_vide_time_and_temp_guide&utm_medium=email&utm_term=0_a61ebdcaa6-2050a54dc9-130626373