Lamb
As we already know, sous vide is a technique that allows one to evenly cook food to a specific temperature. Lamb cuts that do not contain a lot of collagen are generally cooked for a short period of time, while tougher cuts of lamb can be cooked for longer periods.
Tough Cuts Of Lamb
Blade Chop | Arm Chop | Foreshank | Riblets |
Loin Chop | Double Loin Chop | Center Slice | Frenched Hindshank |
Sirloin Chop |