https://www.youtube.com/watch?v=KjqVs-ODNjM
12 hour sous vide lamb neck, explained in 1 minute.the perfect lamb neck.

https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/neck
You can get a more traditional braise-like texture with the braise-like temps and usually takes 1 to 2 days. Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C)after 2 to 3 days. Tender Steak. Medium-Rare: 131°F for 2 to 3 Days (55.0ºC) Medium: 140°F for 2 to 3 Days (60.0ºC) Braise-Like.

https://stefangourmet.com/2018/02/01/lamb-neck-fillet-sous-vide/
About 30 seconds in boiling water is enough, just long enough for the lamb to lose its raw color. Take it out of the boiling water, and cook it sous-vide for 24 hours at 57C/135F. After 24 hours juices that have been squeezed out of the lamb will have collected in the bag. Pour those juices into a small bowl. Nuke those juices in the microwave

https://www.greatbritishchefs.com/recipes/sous-vide-lamb-neck-recipe
Transfer to a small bowl. Peel and crush the garlic, add to spice mix then pour in the oil, stir to make a paste. 3. Rub the spices over the lamb neck fillets and place in a covered plastic container. Leave in refrigerator overnight. 4. The next day, fill a sous vide machine with water and heat to 76°C.

https://www.greatbritishchefs.com/recipes/sous-vide-lamb-neck-fillet-recipe
Method. 1. Marinate the lamb the day before cooking. Add the yoghurt, vegetable oil, salt, curry powder, garam masala, turmeric, chilli powder, onion and garlic to a bowl and mix until combined. Coat the lamb neck fillets, reserving half of the marinade in the fridge, and place the fillets in a vacuum bag. Seal with a chamber sealer and leave

https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/lamb
Sous Vide Lamb Braising Temperatures. 156°F (68.8°C) for a shreddable, but still firm texture. 165°F (73.9°C) for a more fall apart texture. 176°F (80.0°C) for a really fall apart texture. From a timing standpoint, going from 131°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half.

https://www.sousvidetools.com/toolshed/recipes/lamb-neck-fillets/
METHOD. Preheat your water oven to 55 degrees. Trim any excess sinew from the neck fillets then season with salt and pepper. Wrap each neck in 5 mint and 5 basil leaves. Place each neck fillet into individual vacuum bags and seal. Put the bags into your water oven for 24 hours - this recipe keeps the neck nice and pink unlike traditional

https://www.cookingpete.com/recipes/neck-of-lamb-sous-vide/
Method. Take the lamb neck out of the fridge at least 20 minutes before starting to cook. Set up the water bath/sous-vide cooker to 55C. Trim any gristle off the meat, place in vac-pac pouch with olive oil and a little ground white pepper. Do not season with salt and don't put any garlic in as this impedes the flavour.

https://stefangourmet.com/2012/12/03/neck-of-lamb-sous-vide/
Preparation. Cut the neck of lamb into serving pieces, trimming away some of the fat on the outside. Season with salt and freshly ground black pepper. Heat clarified butter (or butter and olive oil) in a frying pan over high heat. Add the pieces of neck. Brown on all sides over high heat. Put the pieces on a plate to cool.

https://recipes.anovaculinary.com/recipe/sous-vide-lamb-shoulder-2
Step 3. Seal the bag using a vacuum sealer. Once the water bath has reached the desired temperature, place the bag in the water and cook the lamb shoulder for 12 to 24 hours, depending on the desired level of tenderness.

https://sousvideguy.com/recipe/sous-vide-rack-lamb/
1 Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil). 2 Sear lamb rack on hot cast iron pan for 1 minute, rotating every 15 seconds or so. Be sure to rotate the lamb in order to get as much surface contact as possible. 3 Add butter and any aromatics to the pan for added flavor and crispness.

https://recipes.anovaculinary.com/recipe/sous-vide-lamb-shank
Sous Vide Lamb Shank (84) Nick Roush Fort Worth TX. Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! ... Place in water bath and cook 48 hours. Finishing Steps ; Step 0. Set up smoker to 225°F-250°F / 107°C-121°C, or preheat oven to 225°F / 107°C . Step 1. Prepare a bowl full

https://sousvideways.com/sous-vide-lamb-souvlaki-and-homemade-tzatziki/
In a large bowl, mix together the olive oil, lemon juice and garlic. Add the lamb chunks, season with ground pepper and stir to coat. Cover the bowl and refrigerate for a minimum of 4 hours. After the meat has marinated, set sous vide machine to 57.5C/136F. Place lamb in freezer bag with the marinade (See Note 1).

https://girlcarnivore.com/sous-vide-lamb-shanks/
Prep your sous vide water bath for 140 degrees F. Pat the lamb shanks dry with paper towels. Rub the shanks on all slides with oil and season liberally with salt and pepper. Add the lamb shanks to vacuum-seal bags with whole cloves of garlic and springs of rosemary. Seal the bags.

https://www.streetsmartkitchen.com/sous-vide-lamb-shank/
Instructions. Preheat water to 150°F (66°C) using a sous vide machine. (I use the Anova sous vide precision cooker.) Prepare lamb shanks by rinsing under cold water. Pat dry with paper towels and set them aside. Mix the dry rub ingredients on a big plate.

https://izzycooking.com/sous-vide-boneless-leg-of-lamb/
Instructions. Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*. Season the lamb: In a medium bowl, whisk together garlic, rosemary, lemon juice, 2 tablespoons of olive oil, salt, and black pepper.

https://www.sousvidemagazine.com/recipes/meat/sous-vide-jamison-farm-lamb-shank/
Remove the lamb shanks from the pan and chill to 35.6° F/2° C. Place the lamb shanks, along with the tomatoes, onions, garlic clove, and olives, into a sous vide bag and pull the vacuum seal. Cook sous vide for 15 hours at 181.4° F/83° C. Strain the juices from the pouch into a sauté pan.

https://sousvideways.com/time-temperature-guide/
Our Favorite. Steak (NY Strip, Rib Eye, Sirloin) 1 to 2 hours. 1 ½ hours. Roast (Prime Rib, Tri Tip, Rib Roast) 6 to 14 hours. 8 hours. Tough Cuts (Chuck, Brisket, Short Ribs) 12 to 48 hours.

https://shepherdsongfarm.com/lamb-and-goat-recipes/shanks-stews/sous-vide-lamb-shanks/
Brown the shanks on a grill, in a heavy cast iron pan, or by roasting in the oven for 30-45 minutes at 450 F. When the shanks are browned, cool them, cover the end of the bone with a piece of parchment and tie to prevent ripping the bag. Add the garlic, thyme and butter, then vacuum seal the bags.

https://www.youtube.com/watch?v=zKcqPX-xU1U
The perfect lamb shank, 12 hour sous vide This is the simplest way to get perfect lamb shanks is to sous vide them for 12 hours, some recipes call for longer

https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/lamb-shoulder
Lamb shoulder can benefit greatly from the extended cooking times of sous vide. For fall apart good lamb, I often use 165°F (73.9°C) for 12-18 hours. Cooking it at 131°F (55°C) for 1-2 days us steak-like. Tender Steak. Medium-Rare: 131°F for 1 to 2 Days (55.0ºC) Medium: 140°F for 1 to 2 Days (60.0ºC) Braise-Like.

https://foodieandwine.com/sous-vide-leg-of-lamb/
Step 2 - Prepare the lamb roast by coating it in mustard and spices. Once seasoned, add the roast to the sous vide bag and vacuum seal. Step 3 - Transfer the lamb to your sous vide machine and set the timer for a minimum of eight hour and a max of twelve hours. Consult the "how long does it take to sous vide lamb" chart below.

https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/leg-bone-in
The length of time to sous vide it depends on the thickness of the meat. A leg of lamb can also benefit greatly from the extended cooking times of sous vide. I recommend using temperatures of 131°F (55°C) for medium-rare or 140°F (60°C) for medium doneness for up to 24 hours. These result in a very tender and moist piece of meat unlike