How to Sous Vide Lamb (2024)

Lamb works really well with sous vide. From perfectly cooked rack of lamb to super tender osso buco, there are a myrid of uses.

Note: You can jump directly to the sous vide lamb time and tempertaures.

Depending on the cut of lamb you are cooking there are several different time and temperatures you might want to use. I share my recommendentaions for the majority of cuts below and you should be able to use them as a start to develop your own sous vide favorites.

Note: For a much more detailed look at cooking lamb, I highly recommend reading my article on How to Sous Vide Lamb and Red Meat.

Most of the cuts below can have a few different options including "Steak-Like", "Tender Steak" and up to three braising entries.

Steak-Like

Following the "Steak-Like" entry will result in a final dish that has the texture and doneness of a good steak, like a lamb tenderloin or lamb chop. My go-to temperatures are 125°F (51.6°C) for rare, 131°F (55°C) for medium rare and 140°F (60°C) for medium. Once you've tried it a few times you can easily tweak the temperature for other sous vide cooks to achieve the doneness you want.

• Sous Vide Lamb Doneness Temperatures
• Rare: 120°F to 129°F (49°C to 53.8°C)
• Medium Rare: 130°F to 139°F (54.4°C to 59.4°C)
• Medium: 140°F to 145°F (60°C to 62.8°C)
• Well Done: Above 145°F (62.8°C)

Warning: If you drop the temperature much below 130°F (54.4°C) you are in the danger zone, not killing any pathogens, and shouldn't cook the food for more than a few hours.

For the timing, you usually will be given a specific range that I've found to work well for that cut, such as "2 to 4 hours", or "1 to 2 days". For more information about the range, you should read my article Sous Vide Time Range Explained.

Other timing options are "Time by Thickness" or "Pasteurize by Thickness", which indicates that this cut doesn't need tenderization, it only needs to be heated through and/or pasteurized. You can follow the charts on the Sous Vide Cooking Times by Thickness for the specific times. I've used "Pasteurize by Thickness" for entries that are almost always pasteurized, but many people also pasteurize the majority of their meat to be on the safe side.

Tender Steak

In addition to the "Steak-Like" entry, some cuts will have a "Tender Steak" entry.

These are cuts that are traditionally eaten grilled or pan fried, such as flank, sirloin, or flat iron steaks but that can also benefit from some tenderization. If you follow the "Steak-Like" entry, they will turn out very similar to the traditionally cooked version, while following the "Tender Steak" entry will result in a much more tender version of that steak.

For Tender Steak entries I give the time that is usually the highest I've seen it cooked for. The longer the cook it the more tender it will be, so you can judge how tender you would like it and cook it accordingly.

Braise-Like

Some cuts can also be traditionally braised. There are many different variations you can go with for braising, but I give three recommendations for each one to get you started.

Most braise-like temperatures range from around 150°F up to 185°F (65.6°C up to 85°C). The temperatures I recommend trying first are:

• Sous Vide Lamb Braising Temperatures
• 156°F (68.8°C) for a shreddable, but still firm texture
• 165°F (73.9°C) for a more fall apart texture
• 176°F (80.0°C) for a really fall apart texture

From a timing standpoint, going from 131°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half. Going above 176°F (80.0°C) seems to cut it in half again.

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Sous Vide Lamb Temperatures and Times

Some of the most impressive results of sous vide can be 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.. Below are more sous vide time and temperatures for many of the specific items.

Sous Vide Lamb Arm Chop

Lamb arm chop can benefit greatly from the extended cooking times of sous vide. Cooking at 131°F (55°C) for 18 to 24 hours results in a very tender and moist piece of medium rare meat unlike anything else.

• Tender Steak
• Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC)
• Medium: 140°F for 18 to 24 Hours (60.0ºC)
• How to sous vide lamb arm chop

Sous Vide Lamb Blade Chop

The blade chop is a tough part of the lamb and definitely benefits from longer cooking times of 18 to 24 hours before it becomes tender. For a medium rare tender steak texture I often sous vide it at 131°F (55°C).

• Tender Steak
• Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC)
• Medium: 140°F for 18 to 24 Hours (60.0ºC)
• How to sous vide lamb blade chop

Sous Vide Lamb Breast

Lamb breast is both full of flavor and one of the least expensive cuts of lamb you can buy. It is really tough though, I recommend cooking it for 1 to 2 days at 131°F (55&degC) or 150°F (66°C)

• Tender Steak
• Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
• Medium: 140°F for 1 to 2 Days (60.0ºC)
• Braise-Like
• Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
• Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
• More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
• Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
• How to sous vide lamb breast

Sous Vide Lamb Leg, Bone In

For a tender steak-like texture, the length of time to sous vide it depends on the thickness of the meat. I recommend using temperatures of 131°F (55°C) for medium-rare or 140°F (60°C) for medium doneness.

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• Tender Steak
• Medium-Rare: 131°F for Up To 24 Hours (55.0ºC)
• Medium: 140°F for Up To 24 Hours (60.0ºC)
• How to sous vide lamb leg, bone in

Sous Vide Lamb Leg, Boneless

For a tender steak-like texture, the length of time depends on the thickness of the meat. I recommend using temperatures of 131°F (55°C) for medium-rare or 140°F (60°C) for medium doneness.f the lamb.

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• Tender Steak
• Medium-Rare: 131°F for Up To 24 Hours (55.0ºC)
• Medium: 140°F for Up To 24 Hours (60.0ºC)
• How to sous vide lamb leg, boneless

Sous Vide Lamb Loin Chops

Lamb loin chops are already very tender so a limited cooking time of 2 to 3 hours is usually what it takes. I use 131°F (55°C) for medium rare.

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• How to sous vide lamb loin chops

Sous Vide Lamb Loin Roast

Lamb loin is already very tender so it just needs to be heated through . I prefer my lamb medium-rare so I tend to cook it at 131°F to 135°F (55°C to 57.2°C) for a few hours.

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• How to sous vide lamb loin roast

Sous Vide Lamb Neck

You can get a more traditional braise-like texture with the braise-like temps and usually takes 1 to 2 days. Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C)after 2 to 3 days.

• Tender Steak
• Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
• Medium: 140°F for 2 to 3 Days (60.0ºC)
• Braise-Like
• Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
• Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
• More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
• Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
• How to sous vide lamb neck

Sous Vide Lamb Osso Buco

If you want something along the lines of traditional results you can cook it between 150°F to 176°F (65°C to 80°C) for up to a day. For a tender steak texture I prefer 1 to 2 days at 131°F (55°C).

• Tender Steak
• Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
• Medium: 140°F for 1 to 2 Days (60.0ºC)
• Braise-Like
• Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
• Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
• More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
• Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
• How to sous vide lamb osso buco

Sous Vide Lamb Rack

Rack of lamb is tender already so for a steak-like texture the temperatures range from 125°F to 140°F (151.7°C to 60°C) depending on your doneness preference. It usually takes 2 to 4 hours.

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• How to sous vide lamb rack

Sous Vide Lamb Rib Chop

Lamb rib chops are already very tender so a limited cooking time of 2 to 3 hours is usually what it takes. Rare is 125°F (51.7°C), medium-rare is 131°F (55°C) or medium is 140°F (60°C).

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• How to sous vide lamb rib chop

Sous Vide Lamb Ribs

Lamb ribs benefit from longer cooking times of 1 to 2 days before they have a tender steak texture. If you like lamb ribs medium-rare a 131°F (55°C) temperature will do the trick.

• Tender Steak
• Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
• Medium: 140°F for 1 to 2 Days (60.0ºC)
• Braise-Like
• Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
• Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
• More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
• Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
• How to sous vide lamb ribs

Sous Vide Lamb Shank

Lamb shank becomes incredibly tender when cooked at 131°F (55°C) for 1 to 2 days. You can also cook them at any of the braise-like temperatures like 150°F (66°C) for 1 to 2 days.

• Tender Steak
• Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
• Medium: 140°F for 1 to 2 Days (60.0ºC)
• Braise-Like
• Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
• Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
• More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
• Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
• How to sous vide lamb shank

Sous Vide Lamb Shoulder

Lamb shoulder can benefit greatly from the extended cooking times of sous vide. For fall apart good lamb, I often use 165°F (73.9°C) for 12-18 hours. Cooking it at 131°F (55°C) for 1-2 days us steak-like.

• Tender Steak
• Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
• Medium: 140°F for 1 to 2 Days (60.0ºC)
• Braise-Like
• Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
• Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
• More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
• Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
• How to sous vide lamb shoulder

Sous Vide Lamb Tenderloin

Lamb tenderloin is already very tender so a reduced cooking time of 2 to 3 hours is all that's usually necessary. It is usually done rare at 125°F (51.7°C) or medium-rare at 131°F (55°C).

• Steak-Like
• Rare: 125°F for Time by Thickness (51.7ºC)
• Medium-Rare: 131°F for Time by Thickness (55.0ºC)
• Medium: 140°F for Time by Thickness (60.0ºC)
• How to sous vide lamb tenderloin