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Carnivore Corner

Discussion in 'Low-carb Diet Forum' started by bulkbiker, Jun 3, 2019.

  1. AndBreathe

    AndBreathe I reversed my Type 2 · Expert
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    The hacienda chef (i.e. not me!) is asking how you cooked that vision of deliciousness? He is currently working his alchemy on boneless leg of lamb.
     
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  2. Goonergal

    Goonergal Type 2 · Moderator
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    Stuck it in a low oven (gas 2, which in reality is lower as my oven runs cool) for a little over an hour (checked internal temp a few times) then seared it on the hob - couple of minutes each side and rotated the thinner edges to get them nice and crisp too.

    Enjoy the lamb!
     
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  3. AndBreathe

    AndBreathe I reversed my Type 2 · Expert
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    Thanks. We will. It's in the air fryer at 85c doing it's low and slow thing, before ramping up for the last few minutes, for cosmetic reasons.
     
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  4. bulkbiker

    bulkbiker Type 2 · Oracle

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    Butterflied? gas barbecue about 7-8 inutes per side.
    If you have a gas barbecue.. butterflied leg is great about 7 -8 minutes per side for a nice pink middle. Check the internal temp fairly regularly.
     
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  5. AndBreathe

    AndBreathe I reversed my Type 2 · Expert
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    We do have a gas BBQ, but we haven't used it much of late. MrB has been known to be out there under a brolly, tending it in winter.
     
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  6. bulkbiker

    bulkbiker Type 2 · Oracle

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    I know that feeling...just without the brolly!
     
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  7. DJC3

    DJC3 Type 2 · Expert

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    Has anyone here tried reverse sear for a joint of beef?
    I have a 1.3kg boned rib and I’m wondering if that would work or would the length of time taken to get up to temperature in the middle cause drying out of the outside bits
    I don’t want to ruin it, I’ve been cooking roast dinners for years but I still haven’t found the perfect roast beef method.
     
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