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By Brent Savage
Published 2010
Ingredient | Weight | Temp | Time |
lamb rump | 250 g (9 oz) | 58°C (137°F) | 3 hours |
spatchcock ball | 170 g (6 oz) | 68°C (155°F) | 20 minutes |
pork neck | 250 g (9 oz) | 54°C (129°F) | 3½ hours |
duck breast | 200 g (7 oz) | 55°C (131°F) | 35 minutes |
chicken breast | 200 g (7 oz) | 63°C (145°F) | 20 minutes |
chicken leg meat | 220 g (7¾ oz) | 65°C (149°F) | 1 hour |