Sous Vide Lamb Top Round

How To Sous Vide Lamb Top Round

Top Round is a tender cut of lamb, mostly comprised of protein and fat. As a result, top round 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 top round. This allows top round 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 top round 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 Top Round 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 Top Round Recipe/Time

The most simple way of preparing top round is to:

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

Sous Vide Lamb Top Round Temperature Chart

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

Similar Lamb Cuts

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Sous Vide Lamb Sirloin Off Short Cut Leg
Sous Vide Lamb Boneless Sirloin Roast
Sous Vide Lamb American-Style Roast
Sous Vide Lamb Shank Portion Roast
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