Lamb is a tender cut of meat that benefits from low and slow cooking to maintain its deliciously gamey flavor and hearty texture. There are three ways to cook lamb in Suvie. We recommend cooking lamb sous vide, with roast mode, or by slow cooking. For a complete list of lamb recipes using Suvie, click here.
How to Sous Vide Lamb in Suvie
Lamb is a deliciously rich and tender cut of meat. Cooking it sous vide is a great way to ensure you get the perfect temperature throughout without any risk of overcooking. Whether you’re cooking lamb chops, rack of lamb, lamb loin chops, or leg of lamb our ideal temperature for cooking lamb is 130°F, but use the chart below to find the ideal temperature for you.
1) Vacuum seal your lamb, place in a Suvie pan, and cover completely with water.
2) Select “Sous Vide” on the display screen.
3) The best temperature to sous vide lamb is between 130°F and 140°F for 1 to 3 hours. Select the time and temperature.
4) Input settings, and cook now or schedule. If cooking from frozen, be sure to select “Yes” when asked if cooking from frozen.
|130°F||1-3 hours||Medium Rare|
|140°F||1-3 hours||Medium Well|
5) After cooking, pour off water from pans, and remove lamb from vacuum packaging.
6) Pat lamb dry. Heat 1 tbsp vegetable oil in a large cast iron skillet until just smoking. Add lamb and sear for 1 per side until browned.
How to Roast Lamb in Suvie
If you’re short on time, you can also roast your lamb in Suvie. We recommend cooking lamb at 400°F to get a hard sear on the exterior of the meat while maintaining a juicy interior. Depending on the thickness of your lamb, you will want to roast it for 20 to 30 minutes. Our recipe for lamb meatballs only requires 20 minutes and is a snap to pull together.
How to Slow Cook Lamb in Suvie
Looking to cook a tough cut of meat such as lamb shanks? A low and slow braise works best to break down these tough cuts. We recommend slow cooking on high for 4 hours or on low for 6 hours. Follow our recipe for braised lamb shanks to try this delicious recipe out for yourself.
I cannot figure out how to get more than one tiny lamb Chop in the suvie pan after it is sealed in a vacuum bag! Not sure what I’m doing wrong. The bag is so bulky there’s no room for water in the pan.
Hi Karen, we would recommend sealing more than one lamb chop per bag. You should be able to fit 4 lamb chops per pan depending on the size of the chops. There is a photo in this recipe if you want to take a look.