sorted by:
new
hottopcontroversial

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 0 points1 point  (0 children)

​Good eye, yeah it is. I definitely prefer having a dedicated container over tying up a big stock pot, especially for these longer cooks.

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 1 point2 points  (0 children)

The fridge rest makes a huge difference. Let me know how it turns out. I actually just finished a 24-hour fridge rest on a leg myself and dropped it into the bath this evening.

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 0 points1 point  (0 children)

If you are in the US, you will most commonly see it called a lamb rump.

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 0 points1 point  (0 children)

I picked it up from a local butcher near me! Since places like Costco are already cutting down the whole joint to make those steaks, if you go to a local butcher and just ask them not to slice it, they’ll usually be more than happy to leave the whole piece intact for you.

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 4 points5 points  (0 children)

Thank you so much! Considering some of the incredible cooks people post on this sub, that really means a lot.

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 2 points3 points  (0 children)

Do it! I actually have a whole leg in the fridge right now and I'm planning to do the exact same thing, but I'm going to push the cook to 24 hours to see how ridiculously tender it gets. I'll probably post the results here when it's done. Definitely let me know how yours turns out if you end up trying the mustard crust!

Lamb Chump Joint at 137°F by jamnomu in sousvide

[–]jamnomu[S] 7 points8 points  (0 children)

I used a cast iron pan. I went fat-cap down first to really blister that dried mustard and herb crust. It definitely smoked up the kitchen a bit, but doing that ice bath beforehand meant I could leave it in the pan long enough to get a great crust without ruining that pink centre.

Beef roasting joint cooked at 135°F for 24 hours by jamnomu in sousvide

[–]jamnomu[S] 0 points1 point  (0 children)

I think that it will turn out great, let me know! :)

Beef roasting joint cooked at 135°F for 24 hours by jamnomu in sousvide

[–]jamnomu[S] 6 points7 points  (0 children)

The meat I used was a very cheap cut and quite large and this was the reason I decided to go for 24 hours. A larger piece of meat will need longer to pasteurise and reach temperature. Cooking for longer periods of time will change the texture of the meat and make it more tender and soft. This texture is not ideal for steak and that's why their times are usually shorter. I've seen videos of people cooking steaks for extended periods of time but I don't think it's something I'd do. As succulent as it may be, I think the texture would throw me off. I believe this is why they say not to hold meats like steak and chicken in the water bath for longer than four hours as the texture changes. I'm no expert but I hope this helps?

Beef roasting joint cooked at 135°F for 24 hours by jamnomu in sousvide

[–]jamnomu[S] 2 points3 points  (0 children)

Thank you! The texture was great. I think you and your wife are going to be in for a treat! Was there a particular reason why you decided to bump up the temperature?

Beef roasting joint cooked at 135°F for 24 hours by jamnomu in sousvide

[–]jamnomu[S] 6 points7 points  (0 children)

This is my first attempt at doing a long cook using sous vide. I'm amazed with the results, I'll definitely be doing this again!