Sous Vide Time and Temperature Charts

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.

What Would You Like to Sous Vide?

How to Sous Vide Lamb

Lamb works really well with sous vide. From perfectly cooked rack of lamb to super tender osso buco, there are a myrid of uses.

Note: You can jump directly to the sous vide lamb time and tempertaures.

Sous vide rack lamb over h

Depending on the cut of lamb you are cooking there are several different time and temperatures you might want to use. I share my recommendentaions for the majority of cuts below and you should be able to use them as a start to develop your own sous vide favorites.

Note: For a much more detailed look at cooking lamb, I highly recommend reading my article on How to Sous Vide Lamb and Red Meat.

Most of the cuts below can have a few different options including "Steak-Like", "Tender Steak" and up to three braising entries.

Steak-Like

Following the "Steak-Like" entry will result in a final dish that has the texture and doneness of a good steak, like a lamb tenderloin or lamb chop. My go-to temperatures are 125°F (51.6°C) for rare, 131°F (55°C) for medium rare and 140°F (60°C) for medium. Once you've tried it a few times you can easily tweak the temperature for other sous vide cooks to achieve the doneness you want.

  • Sous Vide Lamb Doneness Temperatures
  • Rare: 120°F to 129°F (49°C to 53.8°C)
  • Medium Rare: 130°F to 139°F (54.4°C to 59.4°C)
  • Medium: 140°F to 145°F (60°C to 62.8°C)
  • Well Done: Above 145°F (62.8°C)

Warning: If you drop the temperature much below 130°F (54.4°C) you are in the danger zone, not killing any pathogens, and shouldn't cook the food for more than a few hours.

For the timing, you usually will be given a specific range that I've found to work well for that cut, such as "2 to 4 hours", or "1 to 2 days". For more information about the range, you should read my article Sous Vide Time Range Explained.

Other timing options are "Time by Thickness" or "Pasteurize by Thickness", which indicates that this cut doesn't need tenderization, it only needs to be heated through and/or pasteurized. You can follow the charts on the Sous Vide Cooking Times by Thickness for the specific times. I've used "Pasteurize by Thickness" for entries that are almost always pasteurized, but many people also pasteurize the majority of their meat to be on the safe side.

Sous vide lamb chop bowl 3

Tender Steak

In addition to the "Steak-Like" entry, some cuts will have a "Tender Steak" entry.

These are cuts that are traditionally eaten grilled or pan fried, such as flank, sirloin, or flat iron steaks but that can also benefit from some tenderization. If you follow the "Steak-Like" entry, they will turn out very similar to the traditionally cooked version, while following the "Tender Steak" entry will result in a much more tender version of that steak.

For Tender Steak entries I give the time that is usually the highest I've seen it cooked for. The longer the cook it the more tender it will be, so you can judge how tender you would like it and cook it accordingly.

Sous vide rack lamb sealed

Braise-Like

Some cuts can also be traditionally braised. There are many different variations you can go with for braising, but I give three recommendations for each one to get you started.

Most braise-like temperatures range from around 150°F up to 185°F (65.6°C up to 85°C). The temperatures I recommend trying first are:

  • Sous Vide Lamb Braising Temperatures
  • 156°F (68.8°C) for a shreddable, but still firm texture
  • 165°F (73.9°C) for a more fall apart texture
  • 176°F (80.0°C) for a really fall apart texture

From a timing standpoint, going from 131°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half. Going above 176°F (80.0°C) seems to cut it in half again.

Sous vide rack lamb searing

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Sous Vide Lamb Temperatures and Times

Arm Chop

Blade Chop

blade-chop

Breast

  • 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
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • 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)
  • How to sous vide lamb breast

Leg, Bone In

leg-bone-in

Leg, Boneless

leg-boneless

Loin Chops

loin-chops

Loin Roast

Neck

  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide lamb neck

Osso Buco

osso-buco

  • 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
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • 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)
  • How to sous vide lamb osso buco

Rack

lamb-rack

Rib Chop

rib-chop

Ribs

  • 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
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • 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)
  • How to sous vide lamb ribs

Shank

lamb-shank

  • 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
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • 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)
  • How to sous vide lamb shank

Shoulder

lamb-shoulder

  • 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
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • 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)
  • How to sous vide lamb shoulder

Tenderloin

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