Sous Vide dropped temp overnight- is my lamb doomed??

We are cooking a leg of lamb for Easter lunch. We are cooking it for 24 hours in the sous vide. Went to bed everything is going great. In the morning the temp had dropped to 98 when it is set to stay at 130. We quickly warmed the water back to 130. But we have no idea how long the lamb sat in the low temperature. What should I do?? Will continuing to cook kill any bad bacteria? Hubby is going to sear it on grill before serving. I have elderly guests coming to eat.

• Posted by: Susan
• April 12, 2020

• 252 views
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• Cooking