Sous Vide Lamb Square Cut Shoulder Whole

How To Sous Vide Lamb Square Cut Shoulder Whole

Square Cut Shoulder Whole is a tender cut of lamb, mostly comprised of protein and fat. As a result, square cut shoulder whole 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 square cut shoulder whole. This allows square cut shoulder whole 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 square cut shoulder whole 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 Square Cut Shoulder Whole 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 Square Cut Shoulder Whole Recipe/Time

The most simple way of preparing square cut shoulder whole is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the square cut shoulder whole 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 square cut shoulder whole from the bag

Sous Vide Lamb Square Cut Shoulder Whole Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Lamb Cuts

Sous Vide Lamb Saratoga Roast
Sous Vide Lamb Boneless Shoulder Roast
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