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Lamb

ronald_brown_2218

I have cooked both a steak and flank steak sous vide with no problem. I would like to cook a lamb roast and am unclear how many hours to cook in the sous vide?

Second, can you use the meat juice left over in the bag (for example, with the flank steak) and make into a sauce?

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Comments

trev_teich

55C is they the temp I like. You need to invest in a hypodermic probe so you can know when your product has reached the core temp you are looking for.

seijoed

Lamb loin roast? 1-2h at 55C

Brendan_Lee_56950

I can't speak to the lamb time/temp but as for the juices in the bag, YES please use them, they're delicious. I take the fat/juice rendered from the sous vide burgers i do and strain it and mix with a little worcestershire sauce and reduce it into a great sauce to go over fries as a loose gravy or to even dip your buns in.