please help!

Johan_152081

Dear community,

I've tried to sous vide Lamb neck....the flesh was absolutely fresh, but after 24 hours and 55C° the flesh was perfectly tender BUT it smelled like a old socks..... Is it because I left the bone with the spinal cord(brain) in a beg?

Please help...thanks!

tshewman

Any recipes I have seen, the brain and brainstem is usually cooked separately if used, but I.am.uncertain if this would contribute to off flavors.