Sous Vide Lamb Boneless Shoulder Roast

How To Sous Vide Lamb Boneless Shoulder Roast

Boneless Shoulder Roast is a tender cut of lamb, mostly comprised of protein and fat. As a result, boneless shoulder roast is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.

Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of lamb, like boneless shoulder roast. This allows boneless shoulder roast to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your boneless shoulder roast medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.

Our advice with Boneless Shoulder Roast is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the lamb up to the temperature you want.

Sous Vide Lamb Boneless Shoulder Roast Recipe/Time

The most simple way of preparing boneless shoulder roast is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the boneless shoulder roast into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the boneless shoulder roast from the bag

Sous Vide Lamb Boneless Shoulder Roast Temperature Chart

Medium Rare:131-139°F
Medium Well:150-155°F

Additional Sous Vide Lamb Boneless Shoulder Roast Recipes

minxeats: Sous Vide Lamb with Lemony Tomato Pepper Relish
Lamb shoulder steaks prepared rare - medium rare for 2 - 4 hours.

Lamb Ragu Recipes: Sousvide Artichoke And ... - Fine Dining Lovers
A lamb ragu made with deboned, seared lamb shoulder along with lamb juice, scallions, carrots and celery. The lamb and vegetables are combined and then bagged, and cooked sous-vide at 55°C for 3 hours.

Lamb Shoulder sous-vide with Goat Cheese
Pre-seared lamb shoulder bagged with rosemary and cooked at 135ºF for 24 hours. Served with goat cheese and a lamb jus.

Similar Lamb Cuts

Sous Vide Lamb Square Cut Shoulder Whole
Sous Vide Lamb Saratoga Roast
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