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There are no "secret ingredients" in making soft and juicy kebab. Much like sausage, meatballs, or meatloaf, this ground meat based food relies on salt, fat, and proper cooking to remain juicy. I recommend Chapter 5 of J. Kenji Lopez-Alt's The Food Lab for an explanation of how these elements interact (though I do not believe the book has a kebab recipe). ...


It's hard to tell from your photo, but probably fat or connective tissue.


Ribs and legs are "done" when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy. Alot of people prefer caramelized and easy to eat meat. Altough I would not call this sous vide. A longer cooking time would not melt the fats and ...


Yes, you can put both meats into the oven at the same time and take it out at the same time. However: You need to sear both before putting them in the oven to keep the juices inside and you will need to cut thin strips from the lamb when serving and then put it back in the oven as it will not be cooked to the bone. Bake the potatoes before the meat as ...

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