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
|