sous vide lamb experiment numbere one

fishlessman

ended up 9.5 hours at 131,  just a tad too tender, going to back off to 4 hours at 122 next cook. was planning on 8 hours but couldnt get off the water, too nice a day   then we had a frog on point for a half hour













deja vu from ten years ago

SmokeyPitt

That looks great.  I will take a tad too tender any time!  

bgebrent

That does look great!  Keep us posted on your next trial on the lamb.  Thanks for posting.

Sweet100s

Thanks for the update @fishlessman

What part of the lamb is that? 

Why go lower in temp 

fishlessman

Sweet100s said:

Thanks for the update @fishlessman

What part of the lamb is that? 

Why go lower in temp 

its a boneless leg. with lamb i usually shoot for rare so 122 works for me and the texture would be better for my likes with the shorter time in the bath. next long cook will be with a tougher cut, maybe a chuckeye or short ribs. you could cut that lamb with a fork, a few hours more and i bet you could make pate with a fork out of it. was good but i need some practice with the sous vide machine

Photo Egg

Great post...
I do remember your original frog pointing photo from years ago. Flash backs are good when they don't involve flames.

Carolina Q

Love the pics of Abe and Gordie - both great looking dogs!

Lamb looks good too! How do you suggest reheating leftovers? I had some from the boneless leg I did last week. A cold leftover sandwich was fine, but when I tried to re-heat, it was nowhere near as good as fresh cooked. 

fishlessman

Carolina Q said:

Love the pics of Abe and Gordie - both great looking dogs!

Lamb looks good too! How do you suggest reheating leftovers? I had some from the boneless leg I did last week. A cold leftover sandwich was fine, but when I tried to re-heat, it was nowhere near as good as fresh cooked. 

havent tried it but maybe warmed slow with the sous vide.  rare to med leg never gets as good reheated with the oven, stove top, nuke.  best thing to do with it is part it out before cooking, cook some boneless leg, next cook some kabobs.  the ground stuff cooked in the shepherds pie reheats well

Carolina Q

Thanks. SV reheat seems like it ought to work. Maybe 115-120° or so.

The Cen-Tex Smoker

That looks awesome fishless. You are on to something here. I did the lower temp for 4 hours and really liked it. I think you will too.

I use the SV to warm up all med rare meats and leftover brisket. Works better than anything I've tried. Sometimes I just use tap water. Mine is 135 degrees but cools quickly enough to keep things med rare.

Carolina Q

@fishlessman, okay, last night my son was here so I did another leg of lamb. 500° egg to finish temp of 120-125°ish. Delicious! Tonight, I had the leftovers. 120° sous vide for an hour. Not bad! Maybe 115° next time, but still quite good! Nuke is much fastah, but SV is much bettah!

Ozzie_Isaac

Worth over doing.