Lamb Antipasti
Ham of Lamb with Salt-Roasted Beetroot
Lamb Pasta
Spaghetti alla Chitarra con Ragù di Agnello e Peperoni (Fresh Pasta with Lamb and Bell Pepper Sauce)
Lamb Main Courses
Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin
Lamb with Lemon-Egg Sauce (Abbacchio Brodettato)
Lamb Sous-Vide
Ham of Lamb with Salt-Roasted Beetroot
Lamb with Lemon-Egg Sauce (Abbacchio Brodettato)
Hello Stefan,
I will be cooking lamb stew for 50 people (10 kg cubed boneless leg) and I am thinking of doing this sous vide.
Do you have any advise?
Regards,
Leif
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Hi Leif,
If it is actual lamb (i.e. a young animal and not mutton), it requires only 2 hours at 55C when cooked sous-vide. See for instance https://stefangourmet.com/2013/05/01/leg-of-lamb-steak-sous-vide/
The meat will be pink if you cook it like this. If you want it medium, go up to 60C.
If you actually want it to be a stew, this recipe is very nice: https://stefangourmet.com/2013/01/18/lamb-stew-with-polenta/
You could also cook it sous-vide where it says to simmer for 1 to 1.5 hours simply cook sous-vide instead for 2 hours at 60C. If you don’t have a chamber vacuum sealer, you can use ziploc bags and water displacement method.
For a good lamb stew you will need lamb stock that you can make yourself or perhaps find store-bought. If you make the stew with water, a lot of flavor from your lamb will end up in the sauce rather than in the meat.
10 kg is a lot of meat, so you will need a pretty big container to cook this sous-vide. At least 20 litres. If you cook it in batches, it will be difficult to keep it warm or reheat without overcooking.
I hope this helps. Let me know if you have any questions.
Good luck,
Stefan
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Hi Stefan,
Thank you so much for your help, I will give it a shot. I do have a chamber sealer and I will see if I can fit it all if using the circulator pump since the SV Supreme will be too small.
The recipes looks good and I will use them. I live in Provence so we get really good lamb.
Regards,
Leif
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