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.
For a tender steak-like texture, the length of time to sous vide it depends on the thickness of the meat. I recommend using temperatures of 131°F (55°C) for medium-rare or 140°F (60°C) for medium doneness. Some people just heat it through, and others prefer to cook it longer to tenderize it, depending on the toughness of the lamb.
For a tender steak-like texture, I suggest cooking a lamb leg with the bone still in, at the temperature listed below that fits your doneness preference. The length of time to sous vide it depends on the thickness of the meat.
A leg of lamb can also benefit greatly from the extended cooking times of sous vide. I recommend using temperatures of 131°F (55°C) for medium-rare or 140°F (60°C) for medium doneness for up to 24 hours. These result in a very tender and moist piece of meat unlike anything traditional cooking methods can approach.
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