The recipe on the Anova website (by Emily Farris) does not display when selected.
So… I’ve gone to a few sites to get how I should sous vide my 2.2 lb. Lamb Shoulder roast.
One tells me 131 degrees (med rare) for 1-2 days.
The other 134 degrees for NO MORE than 14 hours. They say its gets ‘mealy’ as it loses too much fat in the meat when cooked longer
Anybody have any pointers??? Only my 2nd time using it.
Thanks!!!
Dee