Sous Vide: Seasoning Proteins Effectively
This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.
Sous Vide: Hickory Smoked Lamb Osso Buco
Admittedly, "Hickory Smoked" and "Osso Buco" rarely appear in the same sentence. Sous vide makes the unlikely possible!
Sous Vide: Oregon Lamb Shanks, 2021
Oregon lamb are quite large compared to those from Australia and New Zealand--one shank is large enough to feed 4...
Sous Vide: Australian Rack of Lamb, 2021
Almost all land and air dwelling proteins benefit from sous vide processing. Lamb is no exception.
Sous Vide: Oregon Rack of Lamb 2020
Oregon lamb is highly regarded for its quality and larger than the more common varieties imported from New Zealand and Australia.
Sous Vide: Double Cut Lamb Chops 2020
Lamb chops are another testimony to the beauty of simplicity. Festive and novel, a little style goes a long way.
Sous Vide: Boneless Leg of Australian Lamb, 2021
Leg of lamb benefits especially just as well from sous vide processing as your favorite roast or steak.
Sous Vide: Stuffed Rack of Oregon Lamb with Phyllo Crust
Lamb from Australia/New Zealand dominates the American retail market, but lamb from Oregon, Colorado and elsewhere is also high in quality.
Grilled Lamb Sandwich with Pecorino Romano
Tender lamb, spicy pecorino Romano, and zesty mint chimichurri make for a robust sandwich.