Nah, sadly not.

Today was the first time I had the chance to use the auto translation on my browser, thanks!

Video of you pulling it apart?

Great job on that. Looks amazing!

Here you go.

It’s in German though, but no special ingredients really. :)

The dough would also work nicely for burger buns, I imagine.

Recipe??

It was super tasty, literally couldn’t stop eating.

I want some

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I have 5-10 min to get prednisol otherwise I begin vomitting and wont stop for the better part of the day.

Last time I had a blue head for a week after taking a bit of a sesame bun (thinking it was raisins) .. spit out the bite (so didnt actually eat anything) ..

so ,.. pass on the sesame.. .. what sucks is that I quite like sushi..

This is 100% grass / natural fed lamb from Yorkshire, UK. Browned in a cast iron pan and cooked for around 35mins at 150C

That knife though 😍

I like your knife!!

Did one on a campfire for like 6 hours in a roasting pan, was amazing.

Based on the pale coloring on the exterior I'm going to say sous vide.

Looks tasty! Where did you buy it, and how did you cook it?

I wholeheartedly agree with you and I too wish OP told us the temp. I was just going off looks for simplicity sake.

See? Now we agree. No need to name-call and get upset. It's the Internet, nothing worth your peace of mind.

A good chef bases the cook on temperature and temperature alone. With good technique and enough resting, it‘s possible to achieve a medium cook without much grey around the edges

You aren't the only one. Not trying to argue with my brother just sharing what the book says. If you have different information maybe you could share and help us come to the truth?

Edit: I can't spell 🤣

I‘m a trained chef, you dipshit.

Try googling, might help. There are definitions based on looks.

Shame, sesame is the best!

Grandma's is always the best!

Thanks, I'm really proud of how they turned out. It's definitely going to be a regular treat now!

Mideum