Template:SV-Lamb
From Cookipedia
| 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 |