Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Lamb Shoulder

Lamb shoulder can benefit greatly from the extended cooking times of sous vide. When I want succulent fall apart good lamb, I often use 165°F (73.9°C) for 12 to 18 hours. Cooking it at 131°F (55°C) for 1 to 2 days results in a medium-rare tender and moist piece of meat unlike anything traditional cooking methods can approach.

Lamb-Shoulder

Lamb shoulder can benefit greatly from the extended cooking times of sous vide. Cooking at 131°F (55°C) for 1 to 2 days results in a medium-rare tender and moist piece of meat unlike anything traditional cooking methods can approach. For a more medium doneness up the temperature to 140°F (60°C).

If you prefer a more traditional texture then you can cook them at any of the braise-like temperatures listed below for a day. It primarily depends on the end-result you are trying to achieve. When I want succulent fall apart good lamb, I often use 165°F (73.9°C) for 12 to 18 hours.

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Sous Vide Shoulder Times and Temperatures

  • Tender Steak
  • Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Braise-Like
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)

Do you have experience cooking shoulder? Let us know your thoughts in the comments below!

Looking for more lamb? Check out the sous vide lamb time and temperatures for all the sous vide information you need.

Sous Vide Lamb Shoulder Recipes and Articles

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Sous Vide Shoulder Comments

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