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Tender cuts - lamb backstrap

Wei_Lin__16639

I recently tried the tender cuts technique of cooking my lamb backstrap in the oven @ 80 degrees until i reached a core temperature of 53 degrees.

The lamb was perfectly cooked but was slightly dry on the inside and seems like the long time in the oven (about 45-60mins) caused it to dry out. Does anyone have the same problem or any idea how to fix this?

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Wei_Lin__16639

about 10 mins... but I don't think it matters because we did not cook the meat at a high heat hence the juices will still be evenly distributed throughout

tshewman

how long did you allow it to rest after?

Wei_Lin__16639

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