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Slow Cooked Sous Vide Lamb

sous vide lamb

There’s no need to discard the fat once the lamb cooks. Pull it along with the meat and let it melt in together.


Imagine never overcooking an expensive roast again. Or taking an economy cut and making it taste premium. That’s the advantage of sous vide cooking--it’s always perfectly cooked!

Once only available to restaurant chefs, sous vide is a technique home cooks are embracing thanks to smaller, cost-friendly models like Anova or Joule. Translated to “under vacuum,” sous vide is a method of cooking meats and vegetables in a vacuum sealed bag placed in a water bath. The water is heated at a consistent and controlled temperature thanks to the heating element used in the water bath.

Precise temperature control and uniformity of temperature of the sous vide machine offers two big advantages. First, it allows you to cook food to an even doneness all the way through, no more dry edges and rare centers. Second, you get highly predictable results. The steak emerges from the bag juicy and pink every time.

Sous Vide Is Ideal for Entertaining on Yom Tov

Seal ingredients in a plastic bag or canning jar and place them in a water bath. When food reaches your target temperature or time, you take it out, give it a quick sear or other finish, and serve it. That’s it. Perfectly predictable results with no fuss!

With sous vide as my go-to for yom tov cooking and entertaining, I am finally able to focus on the other important aspects of cooking without the worry of going back and forth and checking on that expensive roast in oven, hoping we aren’t messing it up…. Which let’s be honest, we all do it!!

Cooking with Plastic

Bags made expressly for cooking sous vide are perfectly safe as are oven bags. Brand name resealable bags and plastic wrap are made of polyethylene. It’s widely used in containers for biology and chemistry labs, and has been studied extensively, and is safe for cooking. Avoid store brand and cheap plastic wraps when cooking. These are made of polyvinyl chloride (PVC), and heating them presents a risk of chemicals leaching into the food.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



1. Set up your sous vide machine according to manufacturer’s instructions.

2. Fill pot or bucket with water. For medium rare, set temperature to 165°F. Set time to 18 hours.

3. Wait for water to reach desired temperature.

4. Place lamb, rosemary, mustard, salt and pepper in brand name resealable bag. When your sous vide hits the desired temp of 165°F, add the bag to the water. Lower bag till it hits the bottom of the pot, and the air is released. Seal bag. Cover pot with plastic wrap to avoid evaporation.

5. After 18 hours, take bag out of water. Empty contents of the whole bag, juices included, into a large bowl. The meat should be very tender and soft.

6. Pull the lamb apart with your fingers and let the meat soak up all the juices.

7. Place Parsnip and Fennel Cream onto a large platter. With a slotted spoon, place pulled lamb on top of the cream. Scatter with Pistachio and Mint Gremolata and fennel fronds over entire dish.