How to Sous Vide Lamb Rib Chop

Lamb rib chops are already very tender so a limited cooking time of 2 to 3 hours is usually what it takes. The exact time is determined by the thickness of the meat. Depending on your personal preferences, rib chops are ready when cooked rare at 125°F (51.7°C), medium-rare at 131°F (55°C) or medium at 140°F (60°C) until they are heated through.

Lamb rib chops are already very tender so a limited cooking time of 2 to 3 hours is usually what it takes. The exact time is determined by the thickness of the meat. Depending on your personal preferences, rib chops are ready when cooked rare at 125°F (51.7°C), medium-rare at 131°F (55°C) or medium at 140°F (60°C) until they are heated through.

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Sous Vide Rib Chop Temperatures and Times

• 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)

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