Template: SV-Lamb: Difference between revisions

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Line 14: Line 14:
|'''Max.'''
|'''Max.'''
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], leg (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|Leg of lamb (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], leg (medium)||60°C ||''140°F''||10 hours||24-28 hours
|Leg of lamb (medium)||60°C ||''140°F''||10 hours||24-28 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], leg (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|Leg of lamb (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], leg (well done)||70°C ||''158°F''||10 hours||24-28 hours
|Leg of lamb (well done)||70°C ||''158°F''||10 hours||24-28 hours
|}
|}
</div>
</div>
Line 36: Line 36:
|'''Max.'''
|'''Max.'''
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], roasting cuts (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|Lamb roasting cuts (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], roasting cuts (medium)||60°C ||''140°F''||10 hours||24-28 hours
|Lamb roasting cuts (medium)||60°C ||''140°F''||10 hours||24-28 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], roasting cuts (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|Lamb roasting cuts (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], roasting cuts (well done)||70°C ||''160°F''||10 hours||24-28 hours
|Lamb roasting cuts (well done)||70°C ||''160°F''||10 hours||24-28 hours
|}
|}
</div>
</div>
Line 58: Line 58:
|'''Max.'''
|'''Max.'''
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], tender cuts (rare)||49°C||''120°F''||1 hour||4 hours
|Lamb tender cuts (rare)||49°C||''120°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], tender cuts (medium rare)||55°C ||''131°F''||1 hour||4 hours
|Lamb tender cuts (medium rare)||55°C ||''131°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], tender cuts (medium)||60°C ||''140°F''||1 hour||4 hours
|Lamb tender cuts (medium)||60°C ||''140°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], tender cuts (medium well)||65°C ||''150°F''||1 hour||4 hours
|Lamb tender cuts (medium well)||65°C ||''150°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], tender cuts (well done)||70°C ||''158°F''||1 hour||4 hours
|Lamb tender cuts (well done)||70°C ||''158°F''||1 hour||4 hours
|}
|}
</div>
</div>
Line 82: Line 82:
|'''Max.'''
|'''Max.'''
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Lamb]], tender cuts (rare)||49°C||''120°F''||2 hours||4 hours
|Lamb neck fillet (rare)||49°C||''120°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], tender cuts (medium rare)||55°C ||''131°F''||2 hours||4 hours
|Lamb neck fillet (medium rare)||55°C ||''131°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], tender cuts (medium)||60°C ||''140°F''||2 hours||4 hours
|Lamb neck fillet (medium)||60°C ||''140°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], tender cuts (medium well)||65°C ||''150°F''||2 hours||4 hours
|Lamb neck fillet (medium well)||65°C ||''150°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Lamb]], tender cuts (well done)||70°C ||''158°F''||2 hours||4 hours
|Lamb neck fillet (well done)||70°C ||''158°F''||2 hours||4 hours
|}
|}
</div>
</div>

Latest revision as of 09:03, 18 September 2024

Lamb Sous-vide cooking times and temperatures

The cooking times and temperatures for cooking lamb in a sous-vide water bath.

Cut of Lamb Temp. Sous-vide Cooking Time
Leg of Lamb (°C) (°F) Min. Max.
Leg of lamb (medium rare) 55°C 131°F 10 hours 24-28 hours
Leg of lamb (medium) 60°C 140°F 10 hours 24-28 hours
Leg of lamb (medium well) 65°C 150°F 10 hours 24-28 hours
Leg of lamb (well done) 70°C 158°F 10 hours 24-28 hours
Cut of Lamb Temp. Sous-vide Cooking Time
Roast Lamb (°C) (°F) Min. Max.
Lamb roasting cuts (medium rare) 55°C 131°F 10 hours 24-28 hours
Lamb roasting cuts (medium) 60°C 140°F 10 hours 24-28 hours
Lamb roasting cuts (medium well) 65°C 150°F 10 hours 24-28 hours
Lamb roasting cuts (well done) 70°C 160°F 10 hours 24-28 hours
Cut of Lamb Temp. Sous-vide Cooking Time
Tender Lamb Cuts (°C) (°F) Min. Max.
Lamb tender cuts (rare) 49°C 120°F 1 hour 4 hours
Lamb tender cuts (medium rare) 55°C 131°F 1 hour 4 hours
Lamb tender cuts (medium) 60°C 140°F 1 hour 4 hours
Lamb tender cuts (medium well) 65°C 150°F 1 hour 4 hours
Lamb tender cuts (well done) 70°C 158°F 1 hour 4 hours
Cut of Lamb Temp. Sous-vide Cooking Time
Lamb Neck Fillet (°C) (°F) Min. Max.
Lamb neck fillet (rare) 49°C 120°F 2 hours 4 hours
Lamb neck fillet (medium rare) 55°C 131°F 2 hours 4 hours
Lamb neck fillet (medium) 60°C 140°F 2 hours 4 hours
Lamb neck fillet (medium well) 65°C 150°F 2 hours 4 hours
Lamb neck fillet (well done) 70°C 158°F 2 hours 4 hours
Sheep / Lambs Offal Temp. Sous-vide Cooking Time
Lambs Liver (°C) (°F) Min. Max.
Lambs liver *(medium-rare) 58°C 136°F 60 minutes 120 minutes
Lambs liver *(pink) 62°C 144°F 60 minutes 120 minutes
Lambs liver *(medium) 65°C 149°F 60 minutes 120 minutes
Lambs liver * (pink) 58°C 136°F 60 minutes 120 minutes
Lambs liver * (medium-rare) 62°C 144°F 60 minutes 120 minutes
Lambs liver * (medium) 65°C 149°F 60 minutes 120 minutes
Lamb Kidney (pink) 55°C 131°F 60 minutes 120 minutes
Lambs Kidney (medium) 60°C 140°F 60 minutes 120 minutes
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