Food: Leg of lamb steak Source: QFC Temperature: 131°F / 55°C Time: 23 hours Device: Nomiku Recipe: Brushed with olive oil, salted, 4 crushed garlic cloves and two sprigs of rosemary. Peppered and pan seared. Notes: Amazingly tender with no tough muscle fiber. Rosemary and garlic almost melted into the meat (you can see the “rosemary fossil” in one of the pictures).
Oh-so-good!! Love the “rosemary fossil” what a beauty!!