How long to sous vide shoulder lamb chop?
How to Sous Vide Lamb says:
Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC)
Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)
Sous Vide Lamb Chops with Chimichurri Compound Butter says:
132°F for 2 hours
I know sous vide is very forgiving with cooking times, but there is a big difference between 2 hours and 24 hours that can't be accounted for by the 1C° temperature difference.
I would expect at least one of these to be a bad idea, but which one?
Best Answer
Time will determine texture and your target texture is really up to you. Folks typically recommend the “pinch test”. Squeeze the bag and feel it out as you go. Once it’s pasteurized (id refer you to Baldwin for that data) you can shock it and throw it in the fridge and hold until whenever you are serving, so it’s best to start early.
I haven’t personally processed this particular cut SV, so I don’t have a personal recommendation for you. I recommend keeping a log of every cook you perform with notes about texture so you can refer back to it in subsequent cooks.
My gut tells me that anything in that listed range will work for you. They will just provide different textures. If you’re looking for tender, go longer.
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Can you sous vide lamb shoulder chops?
Sous vide lamb chops are cooked tender and flavorful every time, which makes them excellent for serving to family and friends. Sous vide cooking is ideal for perfectly cooking these delicate lamb shoulder chops.How long do I sous vide lamb?
When cooking sous vide, you allow the the lamb cook for 2-6 hours. For medium, set the temperature between 135F and 144F. We do not recommend serving it any more well done (or less done, for that matter), as the meat will become extremely tough.Can you sous vide lamb too long?
Temperature and Timing Chart for Sous Vide Lamb RackLamb rack cooked under 130\xb0F (54\xb0C) should not be cooked for longer than two and a half hours at a time, for food-safety reasons.What is the best temperature for lamb chops?
Lamb Chop TemperatureRib chops should be cooked to about 130\xb0F, while loin chops are better at 135\xb0F or even 140\xb0F. Leg, sirloin chops, and shoulder chops (unless you're braising them) should be cooked to between 140\xb0F and 145\xb0F.EP18 SOUS VIDE LAMB CHOPS #theWRIGHTway #Anova
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Answer 2
The delta here seems to be the cut of meat they are talking about. The longer times are for shoulder and blade cuts which are tougher. The short coming time is for loin chop which is the most tender cut.
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