Lamb
Tender pink chops and elegant racks with Mediterranean herbs, garlic, and mint finishing touches.
Last updated
Lamb chops and racks cook quickly, which makes them easy to overshoot past pink. Sous vide gives you an even rosy center, then you finish with a hard sear to build an herby crust and render surface fat. This guide maps temperature windows to doneness and includes finishing ideas like garlic, rosemary, and mint.
Start here
130°–135°F
Our go-to for juicy lamb with gentle chew.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Rare | 125°–129°F | 1 h 30 min | 4 h |
| Medium Rare | 130°–135°F | 1 h 30 min–2 h | 4 h |
| Medium | 136°–140°F | 2 h | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
🍖 Lamb Leg
Tender, flavorful lamb leg with Mediterranean herbs - perfect for Greek and Middle Eastern feasts.
🦴 Lamb Shanks
Fall-off-the-bone shanks braised in red wine, rosemary, and tomato for rustic Italian meals.
🥙 Lamb Shoulder
Rich, pull-apart lamb for Greek gyros, Moroccan tagines, or Middle Eastern shawarma platters.
Need the full directory? Browse all guides.