nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Lamb?

Kevin_14719

Follow pork time?

Find more posts tagged with

How To Joule

Comments

seijoed

I'd follow beef time and temps.

Brandon_Byrd_40557

For what cut? ChefSteps has recipes for leg and rack.

artstype

In most cases, it is close to beef, according to Douglas Baldwin, some time differences (cut sizes are different), beef sometimes longer

nico.beemster

I'm assuming you're preparing a rack??

This is a nice technique but does not use SV. https://www.chefsteps.com/activities/lamb-rack

Sous-vide methods:

I'd suggest a slightly lower cooking temp than you want because of the finishing-techniques.

57C works great for (medium rare) rack, so set bath to say 54C (it will heat up while finishing)

Presear your meat in a ripping hot pan. Press the meat on the bottom of the pan to get an even sear. About 90s - 2 minutes a side. When done you could also fry some herbs here (thyme, garlic) until they start to give of their aroma's. (1-2 mins)

Package yo meat (possibly with herbs) and drop in the bath for an hour. Pat dry and now you have a couple of options:

With the fat still intact: sear in a ripping hot pan for about 4 minutes, turning every 15 secs (non fat layer), 30 secs for the fat layer. Using this technique you will develop a really nice crust on both the meat and the fat. (presearing helps even more)

Other option: without the fat but with, say, a nice herb-crust:

Coat the rack with a thin layer of whisked egg white (whisked to mild peaks), Cover with course ground pepper, salt, and chopped up fresh herbs (thyme, whatever you want)

Roast for 5 - 10 minutes at 220C (with convection) until you herb crust is golden brown. You could probe the core temp to prevent overcooking.

Let rest for a couple of minutes when done (both cases). (this redistributes the juices, also the meat will rise a bit in temp due to residual heat)

Good luck!!

Tim_Sutherland_52834

Don't sear lamb before hand as the flavour will be too strong and gamey for most.

The easiest way for a rack is to take the loin off the bone. Use the bone and trim for sauce or make a ragu.

Bag the clean loin and SV 60-120 minutes. Remove pat dry, season and sear. 58°C-60°C is the temp I use as the meat is pink, tender and American meat eaters not offended.

Lamb shanks, PC at full pressure 45 min with reduced dark beer and onions.

Lamb leg, stick a thermocouple in it, in a low oven until the temp you want - 58°C works for me. Then up the temp to 11 and place in the oven until a crust forms. You need the temp high enough to render some of the fat.

nico.beemster

"Don't sear lamb before hand as the flavor will be too strong and gamy for most"

I know this is true, yet, I don't get it. I eat lamb because I like the flavor of lamb. If you don't like the flavor of lamb, don't eat it, right??