Lamb
Rich, pull-apart lamb for Greek gyros, Moroccan tagines, or Middle Eastern shawarma platters.
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Lamb shoulder is full of connective tissue and fat, which is perfect for long cooks that turn it into pull-apart meat. Sous vide makes the timing predictable for gyros, tagines, and shawarma-style platters, and it holds well for meal prep. Use this guide to choose sliceable vs shredded textures, then finish with a hot sear or broil for caramelized edges.
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140°–145°F
Roast-like lamb shoulder perfect for carving.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Sliceable | 140°–145°F | 18–24 h | 48 h |
| Pulled | 160°–165°F | 24 h | 48 h |
| Shredded | 175°–180°F | 30 h | 48 h |
Collagen breakdown drives cook time, not thickness. These times apply to any size cut.
Want the full breakdown? Open the complete guide.
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