I got these lamb steaks from the farmer’s market and made a dinner with it. Sous vide at 137 for about 2 hours. Then quick sear in stainless steel pan.
I saw somewhere that you could cook lamb to the same temp as beef but I wasn’t sure if that’s true or not.
Tasted fantastic but the inside was cooked a bit more than I would have liked and the texture was very tough.
Any recommendations or advice for next time?
by chiefcomplaintRN
7 Comments
Looks well done or at the least medium-well.
I usually roast or smoke lamb shoulders or legs.
Cook lamb on the rare side with loads of rosemary and garlic next time.
Last lamb I did was a rack at 133. Color saturation from Samsung, but it was one of the best things I’ve cooked. My old lady agreed.
[https://www.reddit.com/r/sousvide/comments/1igokpb/rack_of_lamb_133_345/](https://www.reddit.com/r/sousvide/comments/1igokpb/rack_of_lamb_133_345/)
looks amazing man – im going to follow suit! I think you can go lower on the scale for lamb – id check the anova app or serious eats.
Shoulder chops?
the whole 137 thing is for stuff like ribeyes that have a lot of fat, lamb is far leaner so you would want to do them at a lower temp. 129 for 2 hours is perfect for lamb chops, for tougher cuts leave them for longer but still at the same temp
I did lamb loin chops at 128F for 2 hours, then seared them in cast iron. They turned out amazing
Vac sealed in a water bath with an immersion circulator. NEXT