I have become interested in low temperature cooking for a while – Sous Vide – and after recent success with Leg of Lamb which was cooked at 55°C for 32 hours, I decided to try even longer cooking times.
In the absence of a regulated water bath, I simply put the pieces of meat into special cooking bags and put the bags into the middle of my oven set at 55°C.
This is the result after 74 hours of cooking – the Leg of Lamb slices were absolutely perfect – like no meat I have ever tasted, practically melted in my mouth, but the smoked pork was a bit over done for my taste – rather dry. This may be due to previous processing – smoking and salting.
This is the meat straight from the oven – 55°C for 74 hours.
sliced leg of Lamb straight out of the oven
Smoked pork straight out of the oven
The sliced leg of Lamb after searing them on a frying pan 25 seconds each side
The sliced leg of Lamb
The Pork
The Pork – yes, the knife is a Masahiro…
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