Template: SV-Lamb: Difference between revisions
From Cookipedia
(Created page with "<div class="wikitable-responsive"> {| class="wikitable" |- style="vertical-align:top;" !style="min-width: 40%;"|'''Cut of Lamb''' !style="min-width: 30%;" colspan=2|'''Temp.''' !style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time''' |- style="vertical-align:top; text-align: center;" |'''Leg of Lamb''' |'''(°C)''' |'''(°F)''' |'''Min.''' |'''Max.''' |- style="background: #f8f2d7;" |Lamb, leg (medium rare)||55°C ||''131°F''||10 hours||24-28 hours |- style="...") |
No edit summary |
||
| Line 1: | Line 1: | ||
====Lamb Sous-vide cooking times and temperatures==== | |||
The cooking times and temperatures for cooking lamb in a sous-vide water bath. | |||
<div class="wikitable-responsive"> | <div class="wikitable-responsive"> | ||
{| class="wikitable" | {| class="wikitable" | ||
Revision as of 18:01, 17 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. |
| Lamb, leg (medium rare) | 55°C | 131°F | 10 hours | 24-28 hours |
| Lamb, leg (medium) | 60°C | 140°F | 10 hours | 24-28 hours |
| Lamb, leg (medium well) | 65°C | 150°F | 10 hours | 24-28 hours |
| Lamb, leg (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, tender cuts (rare) | 49°C | 120°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium rare) | 55°C | 131°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium) | 60°C | 140°F | 2 hours | 4 hours |
| Lamb, tender cuts (medium well) | 65°C | 150°F | 2 hours | 4 hours |
| Lamb, tender cuts (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 |