Lamb Shoulder Chops Sous-Vide-Processed
This was my second attempt at making Lamb Shoulder. My first attempt was less than stellar, and from a scale of 1-10, I gave it a 6. On the first attempt, I SV-Processed at 131f for 12 hours with a quick sear afterward. It's been a year in the making, and after seeing these really excellent large American Lamb Chops at the store, I just had to try again. They were literally calling my name, but I needed to check the expiration date because I had no plan. I had several other things going on that were food-related, so I needed at least a 5-day window. Note: Generally speaking, it's been my experience that American Lamb, for the most part, is sweeter and less gamey. I was able to track down my notes on my previous attempt and modified my Time & Temperature, which proved to be perfect. Take notes- " As time goes by and with experimentation, you gain knowledge and eventually alter methods that you once held true." Here's a great post on Cooking Rib-Eyes ...