Sous Vide Lamb Tacos


Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Recipe Temp 155 F / 68.3 C
Recipe Time
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Totally-tender lamb spiced with some traditional Mexican flavors give this dish a twist, and your Anova Sous Vide Precision Cooker nails the dish every time.

Ingredients for 2

  • 1 pound lamb shoulder or lamb neck, cubed into 1.5-2

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 6 corn tortillas

  • 1 tomato, diced

  • Small handful of cilantro, chopped

  • Salsa Verde of your choice

  • 1 purple/red onion, sliced

  • Oil


  • Step 1

    Set the Anova sous vide precision cooker to 155ºF / 68.3ºC

  • Step 2

    Season lamb with cumin, salt, garlic powder, and onion powder. Place in resealable ziploc or vacuum bag and seal.

  • Step 3

    Sous Vide for 48 hours.

    • Finishing Steps

    • Step 1

      Heat pan with some oil, add onion and cook until caramelized. Reserve.

    • Step 2

      Using same pan, add more oil and add bag of lamb and it's juices to pan. Let the juices reduce until thickened.

    • Step 3

      Build your tacos! Place lamb, onion, salsa, tomato, and cilantro to a tortilla and enjoy!

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time