Re:Experiment #4: semi-boneless leg of lamb

[Scott Mark]

aiki wrote:

quote :

So you’re leaving us in the lurch, eh?

I hope not. I mean – I do plan to let everyone know how the lamb comes out (tomorrow).

But – I’m not planning to invite all y’all for the meal, if that’s what you mean.

Tonight is sous-vide freezer-aged (har!) pork tenderloins. I know it’s not the focus of drybagsteak, but sous vide is such a huge win when cooking beef that I urge all of you to try it.

And the lamb leg is in the water bath for tomorrow.