Jump Start Your Sous Vide Cooking with our FREE Email Course!
Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions 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.
I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Do you have experience cooking leg, bone in? 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.
Sorry, no leg, bone in articles found.