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You are here: Home / Special Diets / Dairy Free / Sous Vide Lamb Shoulder

Sous Vide Lamb Shoulder

15th October 2018 - By Michelle Minnaar
This post may contain affiliate links.

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Sous vide lamb shoulder is not a dish you can rustle up in half an hour after racing home from work. That said, the sous vide lamb shoulder requires very little preparation. Although it might sound foreign and complicated, it’s a surprisingly easy dish to prepare and technology will do most of the work for you. All you need is a high quality lamb shoulder, a vacuum sealer and a Joule sous vide. Your reward? A restaurant quality meal.

This sous vide lamb recipe is an excellent dish if you are having people round for dinner over the weekend. This is because it allows you to spend more time with your guests and less time monitoring the stove in the kitchen. That’s the beauty if having an amazing sous vide machine! Furthermore, you can play around with seasoning and take the sous vide lamb shoulder in any direction you like. While the Joule is doing its job, you can prepare side dishes to complement the lamb dish.

A plate of sous vide lamb shoulder with green beans

Sous vide lamb shoulder with Joule by Chefsteps

In recent years, the French cooking technique of sous vide has become very popular. As the gadget became cheaper over the years, the cooking technique is not restricted to upper-class restaurant kitchens anymore.

In past years, I’ve dabbled with sous vide machines and was quite surprised when the Joule Sous Vide by Chefsteps came along. Usually, sous vide machines are quite large and clunky. In stark comparison, the Joule is compact and doesn’t take up a lot of storage space – a big plus!

A raw rack of lamb and rosemary and garlic on a counter

Lamb shoulder wrapped in plastic

This is due to the Joule not having its own built-in water bath. Instead, you can simply use any saucepan you already own for the purpose and simply attach this handy cooking tool to it. The Joule measured at 27.9cm and weighs 0.5kg, which makes it the smallest, yet smartest and most powerful sous vide available on the market today.

Even better is the fact how smart the Joule is. You can download its app on your Apple or AAndroidphone and control the machine’s temperature and cooking time. It doesn’t stop there. You also have access to hundreds of cooking guides and delicious recipes for further sous vide adventures. Great thought and effort have been put into making the product easy to use and not intimidating the uninitiated. Now anyone can cook and enjoy top quality meals at home, thanks to the Joule Sous Vide by Chefsteps.

The Joule box and sous vide to its side

Lamb shoulder wrapped in plastic in a bowl with water and the sous vide

why should you sous vide lamb shoulder?

Well-prepared lamb is one of the tastiest meat you can enjoy. If you love lamb as much as I do, have a look at my BBQ rack of lamb or Indian roast leg of lamb too for more inspiration. These lamb recipes are just spectacular!

However, by cooking lamb with the sous vide technique, you obtain a different kind of elegance in your dish. The sous vide is the safest way to get perfectly cooked meat every time because in the process the food is pasteurised. The long cooking time breaks down the fibres in the meat, giving you the most tender results. As you cook the meat inside a vacuum sealed pouch, all the juices and flavours remain inside, giving you the maximum amount of flavour. Moreover, the seasoning you choose will really sink into the meat during the cooking.

The sous vide technique doesn’t only apply to lamb. You can use it with beef, poultry, seafood, eggs, and even vegetables.

how to sous vide lamb shoulder

For my sous vide lamb shoulder, I stuck to a simple seasoning of salt, garlic and rosemary. Garlic and rosemary complement the lamb extremely well and is not without reason one of the most popular seasonings for lamb. These are classic French flavours that won’t disappoint.

On the other hand, the use of sous vide allows you to really experiment with flavours and seasoning. You can put your own twist on this recipe. How about a Moroccan inspired lamb shoulder? Add parsley, paprika, cinnamon and lemon zest into the pouch and you have a delicious oriental sou vide lamb shoulder. Otherwise, create an Indian inspired lamb recipe. For ideas, look at this Indian lamb chop recipe.

A smart phone showing the app being used

What to serve with the sous vide lamb shoulder

Sometimes less is more, and I have opted for quite some simple sides. By serving the sous vide lamb shoulder with a good mash and green beans, you can enjoy the purest lamb flavour; especially, if you drizzle it with the juices from the cooking pouch.

A plate of sous vide lamb shoulder with greens beans next to the Joule box

There is nothing better than a good mash with gorgeous slices of meat. However, it doesn’t always have to be a classic potato mash. How about cauliflower mash?  The sweet, creamy richness of the cauliflower mash is an excellent companion for sous vide lamb shoulder.

Depending on the number of people you are going to feed, you can create even side dishes. For example, if you’re planning on hosting on a Sunday, you can create the meal in the style of a classic Sunday roast by serving it with rosemary roast potatoes.  Again, the combination of lamb and rosemary is simply heavenly. If you crave sweet potatoes, make this mash!

Sliced up lamb on top of mashed potatoes and greenbeans

Alternatively, any oven roasting root vegetables, make for a delicious and seasonal side dish. Examples are potatoes, carrots, beetroot, celeriac, parsnips or Jerusalem artichokes.

What is your favourite sous vide recipe?

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Lamb

Sous Vide Lamb Shoulder


★★★★★

4.9 from 9 reviews

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 24 hours
  • Total Time: 24 hours 15 minutes
  • Yield: 6 1x
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Description

Sous vide lamb shoulder is so elegant! Refine a lamb shoulder recipe with the sous vide cooking technique. Nobody can resist tender & juicy lamb shoulder.


Scale

Ingredients

  • 1kg (2lbs) shoulder of lamb, deboned and rolled
  • 15ml (1 tbsp) garlic powder
  • 15ml (1 tbsp) onion salt
  • 2 rosemary springs

Instructions

  1. Rub the lamb all over with the garlic powder and onion salt.
  2. Vacuum seal the meat and rosemary in a plastic pouch.
  3. Place the Joule in a large pot filled with water.  
  4. Using the Joule app on your mobile phone, set the Joule to keep the water heated at 70°C (160°F) for 24 hours.
  5. When the water has reached the correct temperature, submerge the pouch in the water.
  6. After the cooking time has transpired, remove the pouch.
  7. Drain the juices in a gravy boat and carve the meat.
  8. Serve immediately with the juices.

Notes

  • There is a marker on the Joule to indicate the maximum amount of water allowed. Adhere to it!
  • You can tinker with the juice produced while cooking by adding other ingredients but it tastes lovely as is!
  • Category: Main Course
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 301
  • Sodium: 665 mg
  • Fat: 16.4 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 1 g
  • Protein: 35.1 g
  • Cholesterol: 123 mg

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Reader Interactions

Comments

  1. sam macaree says

    15th October 2018 at 8:32 pm

    Sous vide beef rump

    Reply
  2. Joanne Lee says

    16th October 2018 at 2:14 am

    My favorite is the sous vide salmon!

    Reply
  3. Kelly Hirst says

    16th October 2018 at 9:52 am

    LOve a roast lamb do the lamb in your post is my favourite

    ★★★★★

    Reply
  4. Jane Willis says

    16th October 2018 at 1:56 pm

    I’ve never tried cooking sous vide myself but the most delicious sous vide dish I’ve tried was salmon – I sort of expected it to be overcooked but it was perfect.

    ★★★★

    Reply
  5. Kim Neville says

    16th October 2018 at 4:06 pm

    I like SOUS VIDE CHICKEN PICCATA

    Reply
  6. pete c says

    16th October 2018 at 7:32 pm

    havent a favourite yet as havent tried sous vide before but would be eager to try

    Reply
  7. Solange says

    16th October 2018 at 9:50 pm

    Sous Vide Garlic Herb Butter Steaks.

    Reply
  8. cheryl hadfield says

    17th October 2018 at 9:12 am

    SOUS VIDE CHICKEN PICCATA

    ★★★★★

    Reply
  9. Maxine G says

    17th October 2018 at 6:59 pm

    Deonjang-Spiced Sous Vide aubergine – it sounds like it would really impart lots of flavour, though have never tried this method of cooking

    Reply
  10. carol clark says

    18th October 2018 at 3:06 am

    Sous Vide Chicken Wings with Habanero Sauce

    Reply
  11. Lynda Graham says

    19th October 2018 at 7:08 am

    Sous vide Roast Lamb would be mine.
    I do love to add garlic and rosemary.

    Reply
  12. Fritz Araya says

    24th October 2018 at 7:26 pm

    There’s a typo on the recipe saying cook time is “24 minutes” later on the recipe says 24 hours. Cook time has to be 24 hours. The meat wouldn’t even be at water temperature after 24 minutes. Regards. Fritz

    Reply
    • michelle says

      26th October 2018 at 12:32 pm

      Many thanks Fritz! We will deal with it straightaway! 🙂

      Reply
  13. melanie stirling says

    7th November 2018 at 12:21 am

    Sous Vide venison with red wine sauce.

    Reply
  14. Olivia kirby says

    11th November 2018 at 12:14 am

    I like sous vide salmon with roasted new potatoes and green vegetables

    ★★★★★

    Reply
  15. frances hopkins says

    11th November 2018 at 9:29 pm

    The Sous Vide Garlic Herb Butter Steaks sound amazing!

    Reply
  16. cat h says

    11th November 2018 at 9:47 pm

    Always wanted one of these, would try some pulled pork first

    Reply
  17. Angie Mcdonald says

    11th November 2018 at 10:13 pm

    Sous Vide Venison

    Reply
  18. iain maciver says

    11th November 2018 at 11:00 pm

    SOUS VIDE CHICKEN PICCATA

    ★★★★★

    Reply
  19. Lisa Day says

    12th November 2018 at 4:03 am

    Sous Vide McRib

    Ingredients for 6

    1 rack baby back ribs

    1.5 lbs of boneless pork shoulder

    1/2 cup Meat Church Honey Hog, or your favorite sweet and smoky BBQ rub

    Dill pickles, sliced

    White onion, sliced

    6 soft hoagie rolls

    2 cups of your favorite BBQ sauce

    Reply
  20. Tracy Nixon says

    12th November 2018 at 5:25 am

    Sous vide Roast Beef

    ★★★★★

    Reply
  21. ROBERT MCINTOSH says

    12th November 2018 at 10:44 am

    Venison and bramble medallions

    Reply
  22. Annabel Greaves says

    12th November 2018 at 2:17 pm

    I love the lamb shoulder recipe

    Reply
  23. charlotte says

    12th November 2018 at 3:19 pm

    the salmon sounds ilke it would be lovely this way!

    Reply
  24. Deirdre M says

    12th November 2018 at 4:36 pm

    Oh steak all the way. It does them to perfection and then a quick flash on high heat to sear the outsides!

    Reply
  25. Richard Eldred Hawes says

    12th November 2018 at 5:26 pm

    Steak sous vided and then flash fried to brown the outside

    Reply
  26. Richard Eldred Hawes says

    12th November 2018 at 5:28 pm

    Subscribed

    Reply
    • maggie says

      13th November 2018 at 9:31 am

      Welcome! 🙂

      Reply
  27. Ruth Harwood says

    13th November 2018 at 8:42 am

    gonna try the lamb shoulder recipe

    ★★★★★

    Reply
  28. Tanya Deliyska says

    15th November 2018 at 2:54 pm

    My favourite sous vide recipe is sous vide steak sashimi.

    Reply
  29. Carolyn E says

    18th November 2018 at 3:47 am

    Sous vide braised beef cheeks

    ★★★★★

    Reply
  30. Victoria Prince says

    18th November 2018 at 12:42 pm

    My favourite is sous vide salmon with pickled kohlrabi 🙂

    Reply
  31. Keith Hunt says

    18th November 2018 at 1:41 pm

    Sous Vide McRib

    Reply
  32. hannah igoe says

    22nd November 2018 at 8:59 pm

    I love the Salmon

    Reply
  33. Jodie W says

    24th November 2018 at 7:38 pm

    I dont have a favourite sous vide recipe as I have never cooked using this method before.

    Reply
  34. Claire Woods says

    25th November 2018 at 4:25 pm

    Egg Bites at Home

    Reply
  35. Elizabeth Smith says

    26th November 2018 at 11:31 am

    Never eaten anything cooked using the sous vide method but I like the idea of fish dishes because they wouldn’t dry out

    Reply
  36. James Travis says

    26th November 2018 at 7:46 pm

    Sous Vide McRib

    Reply
  37. Diane Nicholl says

    28th November 2018 at 11:50 am

    Lamb shanks would be great.

    Reply
  38. Pauline Dring says

    28th November 2018 at 12:00 pm

    Sous vide salmon with pickled kohlrabi

    Reply
  39. A.E. ADKINS says

    29th November 2018 at 10:32 am

    Never used this method but it would be excellent for retaining the succulence of meat and fish, like the look of the lamb shoulder

    Reply
  40. Romana Richards says

    29th November 2018 at 3:09 pm

    I know that Moroccan inspired lamb shoulder always goes down well here and is a crowd pleaser.

    Reply
  41. Romana Richards says

    29th November 2018 at 3:11 pm

    I need lots of inspiration as I cook every day and can get stuck in a rut otherwise. That’s why I have subscribed to your newsletter.

    Reply
  42. Adrian Bold says

    29th November 2018 at 6:59 pm

    Sous Vide Garlic Herb Butter Steaks

    Reply
  43. sharon martin says

    29th November 2018 at 7:43 pm

    to be honest i’ve never tried anything sous vide

    Reply
  44. Kir says

    29th November 2018 at 8:09 pm

    I’ve never tried Sous vide cooking before.

    Reply
  45. Fiona jk42 says

    29th November 2018 at 9:27 pm

    I have never tried any recipe cooked sous vide but I always see chefs using it on cookery programmes and would love to try it.

    ★★★★★

    Reply
  46. Kerry Webber says

    29th November 2018 at 10:46 pm

    I’ve honestly never used the sous vide method, but this article has sparked my interested!!

    Reply
  47. Natalie Crossan says

    29th November 2018 at 10:52 pm

    The Sous Vide Garlic Herb Butter Steaks – even the thought of them is making me salivate!

    Reply
  48. Aman Singh says

    29th November 2018 at 11:22 pm

    Grass fed fillet steak…it makes even the best cut of meat even better!

    Reply
  49. Kim d says

    29th November 2018 at 11:30 pm

    Roast beef for me

    Reply
  50. Philip Stone says

    29th November 2018 at 11:43 pm

    Never tried, but the lamb shoulder looks good

    Reply
  51. Of Goats and Greens says

    3rd January 2020 at 7:34 pm

    The Joule phone app is wonderful, but the device itself is marginal if you live as I do where cell service is dodgy and anytime the weather goes bad, the internet goes AWOL. This recipe however, does look good. I keep my hopes open for a more flexible model for folks such as myself.

    Reply

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