I'm new to this sub although I have been an avid Sous-vide enthusiast for about 7 years now. Looking for suggestions on temp and time to cook these 3 thick cut lamb shoulder chops. I've already seasoned and bagged em. I find whenever I do them they come out a little sloppy and rarer then maybe I would like.
by Comfortable-Heat1709
5 Comments
I did a lamb shoulder the other day. It was divine. 131F 24hrs. Sear in oven (crank it all the way up).
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I just did lamb chops in sous vide for the first time. 56C for 2h and then sear on high heat on the BBQ both sides — came out great.
Did 2 sets, with the 2nd set post-sv stored in the fridge in the bag overnight and BBQ seared next day after letting it get to room temperature first. Was perhaps even a little better (more tender) than straight from sous vide the night before.
This should really be 3 separate bags, right? Can’t imagine trying to cook all that in one bag
135-140 for about two hours for me if I wanted to throw it in the bath. But tbh, I prefer to cook it to a super high temperature (around 190 internal) in a slow cooker. That might sound wild but it tastes the best that way