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Sous Vide Lamb Shoulder


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.


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


  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.


  • 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!
  • Prep Time: 15 minutes
  • Cook Time: 24 hours
  • Category: Main Course
  • Cuisine: French


  • 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