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 Leg, Boneless

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.

Leg-Boneless

For a tender steak-like texture, I suggest cooking boneless leg of lamb 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.

Lamb leg can also benefit greatly from the extended cooking times of sous vide. I recommend using temperatures of 131ºF (55.0°C) for medium-rare or 140°F (60.0°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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Sous Vide Leg, Boneless Times and Temperatures

  • Steak-Like
  • Rare: 125°F for Time by Thickness (51.7ºC)
  • Medium-Rare: 131°F for Time by Thickness (55.0ºC)
  • Medium: 140°F for Time by Thickness (60.0ºC)
  • Tender Steak
  • Medium-Rare: 131°F for Up To 24 Hours (55.0ºC)
  • Medium: 140°F for Up To 24 Hours (60.0ºC)

Do you have experience cooking leg, boneless? 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 Leg, Boneless Recipes and Articles

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Sous Vide Leg, Boneless Comments

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