# Lamb chops **URL:** https://community.anovaculinary.com/t/lamb-chops/7546 **Category:** Anova Precision® Cooker **Tags:** lamb **Created:** [June 10, 2017, 10:46pm UTC](https://community.anovaculinary.com/t/lamb-chops/7546 "2017-06-10T22:46:50Z") **Posts on this page:** 3 **Page:** 1
### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL) #### Post date: [June 10, 2017, 10:46pm UTC](https://community.anovaculinary.com/t/lamb-chops/7546/1 "2017-06-10T22:46:50Z")
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. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/5620d9eadaeee7530623cf85774b59a8923d3440.JPG) 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. ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/83f266dd707e02cb7f73cbc08a050914cefd439a.JPG) The seasoning was Heinz 57 sauce and oyster flavor sauce in the bag with salt and pepper at the end. ---
### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH) #### Post date: [June 11, 2017, 12:40am UTC](https://community.anovaculinary.com/t/lamb-chops/7546/2 "2017-06-11T00:40:29Z")
@RichardOL you’re making me hungry! 😍 ---
### Author: ![RichardOL](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richardol/32/701_2.png) [@RichardOL](https://community.anovaculinary.com/u/RichardOL) #### Post date: [June 11, 2017, 12:42am UTC](https://community.anovaculinary.com/t/lamb-chops/7546/3 "2017-06-11T00:42:11Z")
That was the idea. I finally noticed “tags”