DH and I are trying to lose weight. We are also making an effort to continue eating real foods with lots of nutrients in them. As such, we've been doing a lot of salads. We are getting together with my father and stepmom on thursday, and I'd love to do something with part of this leg of lamb. I have one of those dorkfood sousvide temp controllers for my crock pot, and thought of cooking chunks of lamb at a lowish temp, then tossing them on a grill pan while I pan fry some falafel and assemble salads. Does this sound like it would be awful? Input on time/temp to sous vide pieces of lamb?