I put a 5lb boneless leg of lamb in the sous vide last night at 136 degrees. It’s been in for 19 hours now (5 to go)…seasoned with Ottolenghi’s shawarma seasoning. - another reader suggested sous vide and finish on the grill so that’s what I’m doing. But my house already smells like lamb shawarma. Need to go pick up some hummus and some pita and some yogurt today.

This was at 4pm yesterday when it went into the water.