55° C Lamb Shoulder

We have cooked a lot of lamb shoulder. We have tinkered with timing, temperatures, bone-in and bone-out, whole shoulder and chops. Recently, we looked at our past experiences and made some adjustments to prepare boneless, rolled, and tied whole lamb shoulders. We lowered our go-to temperature to 55°C and kept our timing of 24 hours. We cooked the shoulders sous vide in a flavorful concentrated marinade in the bag. The result was an incredible lamb shoulder that was succulent and juicy with a tender chew. These results are an improvement on juiciness and overall lamb flavor and texture compared to our previous explorations.

Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table