Cooking Lamb Sous Vide
A quick and easy guide
When buying lamb, just like other meat for
sous vide cooking, choose the leaner cuts since you
don’t need the fat for it to taste amazing. Lamb’s
intense, rich and earthy flavour works not just with
the usual mint sauce, but stronger aromatics like
cumin and paprika too.
In this guide, we’ll explore 4 cuts in particular:
Steak, rack, neck fillet and shanks, which serves as
a solid introduction to cooking lamb
sous vide. Neck fillet and shanks are definitely our
firm favourites - they are super tender and
unbelievably juicy after the low and slow
treatment!
Notes & Tips
• When buying lamb, just like other meat
for sous vide cooking, choose the leaner
cuts.
• With lamb, there is no need for a
pre-searing step (unlike beef) for larger
cuts as it tends to intensify the smell
unnecessarily.
Did you know?
• In 1996, a sheep named Dolly was the
first mammal to be cloned from a
somatic cell.
• China has the largest number of sheep in
the world.
• Like various other species including
humans, sheep make different
vocalisations to communicate different
emotions. They also display and
recognise emotion by facial expressions.
Cooking Lamb Sous Vide
A quick and easy guide
Lamb cuts, explained
• Thin
• Thick
• Extra Thick
One of the tougher cuts, generally sold for stews or
grinding. It also is perfect for low and slow cooking!
Neck Chop
Neck Fillet Roast
•
•
The 'jewel of the lamb',
very tender and flavourful.
Sirloin Chop
Loin Roast
Loin Chop
•
•
•
Often sold as two
separate joints, blade
and arm (knuckle).
As well as cooked
whole, shoulder can
also be trimmed,
cubed and cooked in
casseroles or curries.
Arm Chop
Blade Chop
Shoulder Roast
Flavoursome and
nutritious, a prime cut
with very little fat. A lamb
shank is the bottom cut of
the leg.
Chump
Shank
Leg of Lamb
•
•
•
•
•
•
The rack of lamb is a tender, flavoursome and highly prized
cut. The breast is cheaper but highly versatile.
Skirt Steak
Flank Steak
•
•
Lamb temperature chart
Tender
Temperature
Timing
Thin
1 - 1.5 inches
Tough
Thick
1.5 - 2.5
inches
Extra Thick
3 inches
Time to pasteurize
Medium
Rare
55°C
131°F
Medium
60°C
140°F
Done
70°C
158°F
2.5 - 3.5
hours
1 hour
1.5 - 2
hours
8 - 24 hours
24 - 48 hours
1 - 1.5
hours
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