re: Anova Sous Vide circulator?

The rack of lamb turned out great, perfect mid rare all the way through. I did sear it for about 3 min a side and on ends in old cast iron skillet with butter and minced garlic. I put some salt, pepper and some minced rosemary on it before it went in the bag. Let it ride at 134F for 2hr 15min. Cant wait to do some short ribs and I was thinking wings would be good, then just flash fry them to get crispy when done.