Sous Vide Lamb — 135°F / 57°C for 2-4 hours (chops), 24-48 hours (leg/shoulder)

Overview

Sous Vide Lamb: set water bath to 135°F (57°C) for 2-4 hours (chops), 24-48 hours (leg/shoulder). Lamb chops: 135°F for 2 hours = perfect medium-rare. Lamb shoulder: 165°F for 24 hours = fall-apart tender. Mint, garlic, and rosemary in bag. Sear for crust after bath.

Key Details

• Sous Vide Temperature: 135°F / 57°C
• Cook Time: 2-4 hours (chops), 24-48 hours (leg/shoulder)
• Lamb chops: 135°F for 2 hours = perfect medium-rare. Lamb shoulder: 165°F for 24 hours = fall-apart tender. Mint, garlic, and rosemary in bag. Sear for crust after bath.
• Vacuum seal or use water displacement method (ziplock bag) to remove air
• A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

• Sous vide provides precise temperature control impossible with other methods
• Food cannot overcook — it reaches target temp and stays there
• Extended cooking time at lower temps achieves pasteurization safely
• Results are perfectly even from edge to center

How To

1. 1Set sous vide circulator to 135°F (57°C)
2. 2Season food and seal in vacuum bag or ziplock using water displacement
3. 3Place bag in water bath and cook for 2-4 hours (chops), 24-48 hours (leg/shoulder)
4. 4Remove from bag and pat very dry with paper towels
5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

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