Lamb Loin

I had a blast preparing lamb loins from Grass Roots Meats  for yesterday's menu.  I boned out the saddle and then seasoned the tenderloin and sirloin respectively.  I then wrapped the two pieces of meat separately in plastic wrap to preserve their unique shapes.  We then poked several holes in the plastic so that air could be removed when we vacuum sealed the meat for cooking in a water bath.  Here is a picture of the lamb loin before cooking.