Happy to advise the 24hr at 55°C was awesome. I was worried it would produce a meat that was too soft and squishy but fears were unfounded.
I didn’t follow the ChefSteps recipe for anything other than time and temp and the oven finishing temp.
Cooked the leg with a little garlic and a few rosemary sprigs in the bag and finished with nothing more than salt before browning in the oven to get a true idea of the outcome.
To quote my partner it was “the lambiest tasting lamb.” As a lamb lover, I’ll take that as a good thing. And the cold leftovers made amazing sandwiches.