Sous Vide Rack of Lamb

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.


Temperature and Timing Charts for Lamb Rack

Smaller New Zealand and Australian lamb needs only around 45 minutes to cook at a minimum. Larger American lamb should be cooked for a minimum of 1 hour. Lamb rack cooked under 130°F / 54.4ºC should not be cooked longer than two-and-a-half hours at a time for food safety reasons.


  • Very Rare to Rare
  • 115°F / 46°C to 124°F / 51°C       
  • 1 to 2 1/2 hours

  • Medium-rare
  • 125°F / 52°C to 134°F / 57°C    
  • 1 to 4 hours (2 1/2 hours max if under 130°F / 54°C)

  • Medium
  • 135°F / 57°C to 144°F / 62°C   
  • 1 to 4 hours

  • Medium-well
  • 145°F / 63°C to 154°F / 67°C      
  • 1 to 4 hours

  • Well done 
  • 155°F / 69°C and up        
  • 1 to 4 hours




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