I purchased lamb chops at the butchers and trimmed the cap off at home. Then I colored the meat and de-glazed with some mirin and shoyu and seasoned the meat before needling it, to be cooked off in the oven.

The end result was very successful, my most difficult customer (my son) and he gobbled them up. The temperature I finished was 51°C, and after removing the meat from the oven, it moved up 4°C degrees.

Cooking lamb is special and by using a needle and thermocouple, I can get the cooking to perfection or very near.