Sous Vide Guide to Lamb

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Sous Vide Guide to Lamb

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.
Lamb Cuts Explained
Lamb Temperature Chart