Sous Vide Boneless Leg of Lamb
on Oct 18, 2023, Updated Nov 21, 2023
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Sous Vide Leg of Lamb is super tender and full of rosemary and garlic flavors! The sous vide technique allows you to cook the meat to the exact temperature you set and it tastes even better than the lamb you’ve eaten at your favorite restaurant. You can use both boneless or bone-in leg of lamb for this recipe.
Once you try this no-fail recipe, you’ll wonder why you shied away from cooking lamb in the past. This dish would be perfect for a Sunday dinner or as a special occasion meal with guests.
What Is Sous Vide Cooking?
Sous vide means “under vacuum” in French. It’s a water bath cooking method that seals food in a bag, and then gently cooks it over a long period to a very precise temperature.
This technique produces tender, juicy, and flavorful meat or fish. If you are new to sous vide cooking, you’ll find everything you need to know in this Sous Vide Cooking Guide.
Why Sous Vide Leg Of Lamb
- The Sous vide method ensures that the meat is cooked evenly throughout, resulting in an even doneness from edge to edge.
- Leg of lamb is tough meat and the sous vide cooking breaks down collagen and connective tissues gradually. As a result, you’ll have an incredibly tender and juicy texture.
- With sous vide, you won’t overcook your lamb because the meat cannot exceed the temperature you set.
- Sous vide cooking frees up your time. Once you’ve set the temperature and time, you can let the sous vide machine do all the work!
Ingredients You’ll Need
- Leg of Lamb, boneless
- Fresh Rosemary
- Garlic
- Lemon Juice
- Salt
- Black Pepper
- Olive Oil
Sous Vide Leg of Lamb with Step-By-Step Photos
Step 1: Preheat The Sous Vide Machine
Fill a pot with water and attach the sous vide precision cooker. Set the temperature to 135ºF/57ºC for medium doneness. Leave it to preheat. In the meantime, trim excess fat if your lamb is too fatty.
Step 2: Season The Lamb
Whisk together garlic, rosemary, lemon juice, olive oil, salt, and black pepper in a medium bowl. Thoroughly rub the meat with this seasoning mixture.
Step 3: Vacuum Seal The meat
Place the seasoned lamb in a zip-loc bag. Seal all but one corner of the bag.
Step 4: Sous Vide
Slowly place the bag in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Cover with foil to minimize water evaporation, and leave to cook for 10 hours, when the timer goes off.
Step 5: Finish
Remove the lamb from the bag and use paper towels to wipe off any extra moisture.
On an oiled skillet over medium heat, sear the meat for about 2 minutes per side until nicely browned. Let the Lamb rest in aluminum foil over a chopping board for 5 minutes before chopping and serving.
Temperature Chart For Sous Vide Leg Of Lamb
For lamb that’s always tender and juicy, aim for medium done or 135°F. If you prefer your lamb medium-rare, cook it until it reaches 131°F. Below are some additional cooking guidelines:
| Sous Vide Lamb Temperature | Doneness |
| 115°F to 124°F | Rare |
| 125°F to 134°F | Medium-rare |
| 135°F to 144°F | Medium |
| 145°F to 154°F | Medium-well |
| 155°F and above | Well-done |
How Long Should I Sous Vide Leg Of Lamb?
The cooking time varies depending on the size of your lamb and the desired doneness. It usually takes about 8-16 hours to sous vide a leg of lamb. It’s ok to leave the lamb in the water bath for an extra 1 or 2 hours.
Pro Tips
- You can seal the bag without a vacuum sealer: If you don’t have a vacuum sealer, you can use a zip-loc bag which is safe for sous vide cooking. If your boneless leg of lamb is too big to fit into the bag, you can cut the lamb into two pieces.
- You can use boneless or bone-in leg of lamb for this recipe: Note that bone-in leg of lamb is much larger and you’ll need an extra-large bag and container.
- Cook to medium-rare: It’s best to cook lamb to rare or medium-rare for the most tender texture. As a rule, don’t cook lamb beyond medium.
- Check the water level from time to time: Make sure to submerge the meat in the water completely, and add more water if necessary.
- Pat the meat dry before searing: Use paper towels to wipe off any extra moisture on the surface of meat as it inhibits proper searing.
Bone-In vs. Boneless Leg Of Lamb
This recipe works for both bone-in and boneless leg of lamb. I used the boneless cut as it’s easier to manage. Bone-in leg of lamb is often larger than the boneless leg of lamb, and you’ll need a larger sous vide bag and a vacuum sealer to seal the bag.
But bone-in leg of lamb is also more flavorful and festive. You might want to consider it for a holiday meal.
How To Serve Sous Vide Boneless Leg Of Lamb
You can garnish with fresh herbs and serve with your favorite side dishes. Some of my favorites include:
How To Reheat Leftover Leg Of Lamb With Sous Vide
Place the vacuum-sealed leftovers in the sous vide water bath. Set the temperature to 131 F and cook for about 1 hour.
Finish by searing in a hot skillet for about 2 minutes per side.
FAQs
Can you sous vide the leg of lamb ahead of time?
Yes, one of the benefits of sous vide cooking is that you can use it to cook meals in advance. For this recipe, you can make everything ahead of time before you’re ready to sear the meat. You’ll need to warm up the lamb in the sous vide water bath for about 1 hour before searing.
Can you sous vide frozen leg of lamb?
Yes, in order to use a frozen leg of lamb you’ll need to add 3 hours of cooking time in the sous vide water bath.
Can I sous vide bone-in leg of lamb in 24 hours?
From my experience, 24 hours is too long to sous vide bone-in leg of lamb. The exact cooking time depends on the size of your lamb. See the recipe card for more details. Sous vide cooking times for a bone-in leg of lamb will depend on the thickness of the meat.
More Sous Vide Recipes You’ll Love
Best Sous Vide Leg of Lamb Recipe
Ingredients
- 5-6 pounds leg of lamb, boneless
- 2 tablespoons minced garlic
- 4 teaspoons chopped fresh rosemary
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons lemon juice
- 4 tablespoons olive oil, divided
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. Rub the seasoning into the meat thoroughly.
- Vacuum seal the meat: Place the seasoned lamb in a zip-loc bag. Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Cover with foil to minimize water evaporation.
- Sous vide leg of lamb: Place the bag in the sous vide water bath and cook for about 8-10 hours. Once the timer goes off, remove the bag from the water bath.
- Sear the lamb: Remove the lamb from the bag and use paper towels to wipe off any extra moisture.
- Place a skillet on medium-high heat and add 2 tablespoons of oil. Once the oil is smoking hot, add the lamb and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).
- Transfer the lamb to a cutting board, cover it with foil and let it rest for 5 minutes before serving.
Notes
- 135°F is our favorite doneness for lamb that’s super tender and juicy. Temperatures between 125°F to 134°F will produce medium-rare doneness. Temperatures below 125°F, will result in very rare and almost raw tasting meat.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
