My Anova arrived and I got my hands on two really nice fat lined lamb chops. Decided on 3.5hrs at 136F. Post the cooking time I seared the chops including putting them on the fat edge. The meat was superb, the fat was not as melt in your mouth as I was hopping for still a bit ‘tough’. Any thoughts? Should I went for longer due to the lower temperature?
Thanks for any tips.