I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F).
While the result was generally good, I received a comment, that the meat didn't fall of the bone, and that perhaps next time, I should increase the temperature. However, I think, that I need to increase the time instead.
What is the solution for this situation? Is it even possible to achieve fall of the bone, cooking at low temperatures?
I have read, that for the fall of the bone effect to occur, connective tissue must break up, which happens at 145°F (62°C), which is obviously quite a bit more temperature, than my setup.
For the record, the meat was quite tender, but it had structure, it was not mushy and it also didn't fall of the bone.