Some of the most impressive results of sous vide are created with tough cuts of lamb. Sous vide allows you to do things that traditional methods are unable to accomplish, such as cooking the roasts medium-rare and falling apart tender.
The FDA states that lamb is safe when it is held at 130°F / 54.5°C for over 112 minutes, or 140°F / 60°C for over 12 minutes. This is very easy to do with sous vide lamb and the main reason we recommend cooking most lamb cuts medium-rare since lamb is most tender at that temperature.
Medium-rare sous vide lamb is cooked between 130°F / 54.5°C to 139°F / 59.5°C, we recommend cooking it at 131°F / 55°C to give yourself a few degrees of temperature variation above the bottom of the safe zone but feel free to experiment with any temperatures in that range. Depending on the toughness of the cut of lamb, it may need to be cooked anywhere from 2 hours up to 2 or 3 days.
You can also sous vide lamb at medium medium. This are normally cooked between 140°F / 60°C and 149°F / 65°C, though we recommend not going above 140°F / 60°C because the lamb begins drying out quickly and with sous vide there is no gain in food safety above 131°F / 55°C.
This is a classic curry featuring sous vide boneless leg of lamb. It can also be used with chicken or pork. Serve it with rice and bread to soak up sauce and maybe a crisp salad to offset the richness of the curry.
A traditional lamb tajine is slowly simmered lamb in a spice-filled sauce. Our sous vide recipe cooks the lamb first and serves them as whole chops with the sauce over it. It's a nice way to reinterpret the dish.
If you like lamb then these kebabs are for you. Cooking the lamb leg via sous vide for 18 to 36 hours results in super-tender meat. With a quick cook on the grill to finish off the vegetables the lamb should stay very moist. The spices in the lamb are pretty traditional but you can substitute anything you prefer. This sous vide recipe is great when served with some saffron rice, Tzatziki sauce, and a simple side salad.
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