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Sous Vide Leg of Lamb With Black Olives Recipe
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Boneless leg of lamb. 2.16 lbs. frozen. How should I sous vide this for Easter? (Sunday) : r/sousvide
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Punch Up Sous Vide Leg of Lamb With Briny Black Olives | The Food Lab
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Boneless leg of lamb @140F for 5 hours, finished with a searzall. Best lamb I've ever had! : r/sousvide
