Sous Vide Lamb Shoulder

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anovAI

Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...

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This sous vide lamb shoulder recipe is a delicious and foolproof way to prepare a tender and juicy lamb dish. By using the Anova Precision® Cooker, the lamb shoulder is cooked to the perfect temperature, resulting in a melt-in-your-mouth texture that is hard to achieve with traditional cooking methods. The recipe features classic seasonings like salt, pepper, and fresh herbs, which complement the natural flavor of the lamb without overpowering it. Whether you're a seasoned sous vide enthusiast or a newbie looking to try the technique for the first time, this recipe is sure to impress. Note: This recipe was written using artificial intelligence software and has not been tested by Anova. Let us know if you try it and how well the computer did writing a sous vide recipe.
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Ingredients for 6

  • 1 (2- to 3-pound) boneless lamb shoulder

  • Salt and freshly ground black pepper

  • 2 to 3 sprigs fresh rosemary (optional)

  • 2 to 3 sprigs fresh thyme (optional)

  • 2 to 3 cloves garlic (optional)

  • 2 to 3 tablespoons extra-virgin olive oil (optional)

Directions

  • Step 1

    Attach an Anova Precision Cooker to a vessel of water and set the temperature to 140°F (60°C) for medium or 150°F (65°C) for medium-well.

  • Step 2

    Season the lamb shoulder generously with salt and pepper. Place the lamb shoulder in a vacuum-seal bag, along with the fresh herbs, garlic, and/or olive oil, if using.

  • Step 3

    Seal the bag using a vacuum sealer. Once the water bath has reached the desired temperature, place the bag in the water and cook the lamb shoulder for 12 to 24 hours, depending on the desired level of tenderness.

    • Finishing Steps

    • Step 0

      Once the cooking time is up, remove the lamb shoulder from the bag and pat it dry with paper towels.

    • Step 1

      Optionally, you can sear the lamb shoulder in a hot skillet or on a grill for a few minutes on each side to develop a crispy crust.

    • Step 2

      Let the lamb shoulder rest for a few minutes before slicing and serving. Enjoy your perfectly cooked sous vide lamb shoulder!

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140 F / 60 C Recipe Temp
Recipe Time
Prep Time