I got several “$ off at register” lamb chops. They were the less desirable cut with less of the central muscle and more of the fat and gristle. But I am a sucker for a meat bargain.
I did these 129F/53C for an hour and a half, then cut the meat off the bone and finished them in the oven at 425F/220C for 15 minutes. I was worried because they were so thin but they came out fine.
The seasoning was Heinz 57 sauce and oyster flavor sauce in the bag with salt and pepper at the end.