Lamb

Lamb 57°C 160min. dry herb crust, potato puree, fried bean herb, butter seared chanterelles in Dijon sauce (base vegetables broth, crème fresh, Dijon mustard)

The Lamb was nice.

I used to SV previousely around 60°C, but57°C is the way to go.

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Comments

Jack_Mayer_85396

FWIW, Kenji posted a write-up on Serious Eats yesterday concerning SV Lamb Rack ...

Manfred__101170

Thanks for the info, interesting read, what he should have added to mentioned in -Shopping for Lamb-: the time the Lamb was hung, or stored. Ideally 10 – 15 Days below 8°C, the shorter the time the more “juice” the meat contains, what, if traditionally roasted can cause to burst the Cells, results in loos of meat juiciness. For SV cooking around the 57°C to 60°C this can be wanted and goes practically along with short storage time Lamb meat is available today, what is sold with less than 6 Days of storage after slaughtering. However, the shorter the storage time the less the Muscular fiber can relax and add to tenderness.

Make a smell test when buying Lamb meet. If it holds a slight metallic taste, (Oxidation of blood) than it was vacuum packed and “cured” in its own juice shortely after slaughter until sale. Leave it refriged for 48 hr before use.

Of course best is to have a trusted butcher you can preorder your cuts.

I had mine hung for 10 Days, and cooked at 57°C, what optically comes close to his Lamb rack at 54°C.

http://www.seriouseats.com/2016/10/food-lab-complete-guide-to-sous-vide-rack-of-lamb.html