Sous vide

[stearns]

Lamb came out great last night, only took one picture after it came off the sear but I should have taken one of when I sliced it, perfectly cooked end to end. Sarah was watching while I was carving and said "that part is perfect for me, I know it will be a little rarer in the middle so I'll take an end piece." I laughed and explained how it's all cooked the same, she was amazed.



There was about 3/4C of juice left from the bag, made a bag juice bbq sauce out of it with a few other ingredients, the sauce kept the lamb flavor really well, I was amazed. I took a taste of the juice itself and it was like drinking lamb, can't wait to cook again