Succulent Sous Vide Marinated Lamb Shoulder
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein45gram
Ingredients
- Lamb shoulder, boneless (choose a fresh, firm cut with a good marbling of fat)1 kg
- Olive oil, extra virgin (choose a fruity, fresh olive oil)3 tbsp
- Garlic cloves, minced (choose firm, unblemished cloves)4 piece
- Fresh rosemary, finely chopped (choose bright green, fragrant sprigs)2 tbsp
- Fresh thyme leaves (choose fresh sprigs with vibrant leaves)1 tbsp
- Lemon zest (from an unwaxed lemon if possible)1 tsp
- Kosher salt (use for marinating and seasoning)1.5 tsp
- Black pepper, freshly ground (choose whole peppercorns to grind freshly)1 tsp
- Red chili flakes (optional, for a subtle heat)0.5 tsp
This recipe guides you through making a perfectly tender, flavorful sous vide marinated lamb shoulder. Using the sous vide method ensures consistent, delicious results even for beginners. The marinade infuses rich herbs and spices, elevating the meat's natural flavor. Total ingredient cost is approximately $18 / €16 / £14 / ₹1,500. The dish packs around 450 calories per serving and suits a moderate protein, moderate fat diet. It requires basic kitchen tools, making it accessible for everyday cooks. Complexity is medium, and total time is about 26 hours (including 24 hours marinating and cooking time) but mostly hands-off work.
Preparation instructions
Prepare the marinade
1In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, kosher salt, ground black pepper, and red chili flakes if using. Mix well to create a flavorful marinade.
Marinate the lamb shoulder
2Place the boneless lamb shoulder in a large resealable plastic bag or vacuum seal bag. Pour the marinade over the meat. Seal the bag removing as much air as possible ensuring the marinade coats the lamb evenly. Refrigerate and marinate for at least 12 hours, ideally 24 hours for deeper flavor absorption.
Preheat the sous vide water bath
3Set your sous vide cooker to 60°C (140°F) for medium doneness lamb shoulder, which will be tender and juicy. If you prefer medium-rare, set to 56°C (133°F). Ensure your water bath is large enough to fully submerge the meat bag.
Cook the lamb sous vide
4Place the sealed bag with lamb into the preheated water bath. Clip the bag to the side to prevent floating. Cook for 18 to 24 hours. The long cook time breaks down connective tissue making the shoulder tender without drying out.
Finish the lamb shoulder
5Remove the lamb from the bag and pat dry with paper towels. For a delicious crust, heat a skillet over high heat with a little oil. Sear the lamb 1-2 minutes per side until nicely browned. Avoid cross-contamination by using separate utensils and washing hands after handling raw meat.
Rest and serve
6Let the lamb rest for 5 minutes after searing to allow juices to redistribute. Slice against the grain and serve. Resting ensures the meat stays juicy and tender.
Cooking Tips
1Use a vacuum sealer for best results with sous vide cooking to ensure the bag is fully sealed and air is removed, promoting even cooking.
2Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked lamb, and wash your hands thoroughly after handling raw meat.
3If you don’t have a sous vide machine, you can cook the lamb in a tightly sealed bag submerged in a pot of water with a thermometer to maintain temperature, but precision is key.
4Adjust seasoning after cooking if needed; sous vide can mellow flavors, so you may want to finish with a sprinkle of fresh herbs or a squeeze of lemon.
Equipment
- Sous vide immersion circulator
- Large pot or container for water bath
- Vacuum sealer or heavy-duty resealable bag
- Skillet or frying pan
- Tongs
- Cutting board
- Sharp knife
Shopping List
- [ ] Lamb shoulder, boneless, 1 kg (~$15): Choose a fresh cut with visible marbling for tenderness.
- [ ] Olive oil, extra virgin (~$3 for 100 ml): Look for fresh, fruity flavor for best marinade.
- [ ] Garlic cloves, 4 pieces (~$0.50): Choose firm, plump cloves without spots.
- [ ] Fresh rosemary, small bunch (~$1): Look for bright green sprigs with a strong aroma.
- [ ] Fresh thyme, small bunch (~$1): Select fragrant leaves, not wilted.
- [ ] Lemon, 1 piece (~$0.50): Use unwaxed if possible for safe zesting.
- [ ] Kosher salt (~$1 for pack): Essential for even seasoning.
- [ ] Black peppercorns (~$2): Freshly grind for best flavor.
- [ ] Red chili flakes (optional, ~$1): For a subtle heat boost.
Total cost estimate: $24.00
FAQ
What is the safe internal temperature for lamb shoulder cooked sous vide?
For lamb shoulder, a safe internal temperature for medium doneness is 60°C (140°F). Cooking sous vide at this temperature for at least 18 hours ensures safety and tenderness.
Can I cook the lamb shoulder shorter than 18 hours?
Lamb shoulder is a tough cut that benefits from long cooking times to break down connective tissue. Cooking it shorter might result in less tender meat. Aim for 18-24 hours for best results.
How do I avoid cross-contamination when handling raw lamb?
Use separate cutting boards and utensils for raw meat and wash your hands thoroughly with soap and water after handling raw lamb to avoid spreading bacteria.
Can I freeze the marinated lamb shoulder before sous vide cooking?
Yes, you can freeze the lamb shoulder after marinating and vacuum sealing. Thaw it safely in the refrigerator before sous vide cooking.