Sous Vide Veal Loin Veal loin is the prime cut from the back of the calf, more closely related to beef tenderloin than …

Badami gosht is a North Indian one-pot dish in the Mughal style. Diced lamb leg simmers in a thick, spiced sauce built …

Sous Vide Venison Loin (Red Deer) Red deer is Denmark’s largest game species, and the loin - also called the …

Sous Vide Wild Boar Loin Wild boar loin is the most tender cut on the animal, taken from the back, and the only one …

Sous Vide Veal Rump Cap Sous vide veal rump cap is the veal version of the classic culotte (rump cap) roast: a lean, …

Korma is a mild North Indian curry from the Mughal kitchen. Diced lamb is browned with whole spices and simmers slowly …

Dhansak is the Parsi Sunday dish. Lamb is simmered with three kinds of pulses and a handful of vegetables until …

Dahi gosht is thin slices of beef marinated overnight in yoghurt and slowly simmered with onion, garlic, and a handful …

Seekh kebab is spiced minced lamb, shaped like sausages around skewers and grilled over charcoal until crisp outside and …

Sous Vide Lamb Shank Lamb shank is a tough, well-worked cut, thick with connective tissue that only turns tender with a …

Sous Vide Lamb Shoulder Lamb shoulder is a tough, hard-working cut, full of fat and connective tissue, and it’s …

Sous Vide Roe Deer Loin Roe deer loin comes from the back of the smallest and leanest of the Danish deer species, the …