Lamb Recipes

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 Chops ‘Scottadito’

Lamb with Lemon-Egg Sauce (Abbacchio Brodettato)

Lamb and Eggplant Meatballs

Lamb Sous-Vide

Smoked Ham of Lamb

Ham of Lamb with Salt-Roasted Beetroot

Lamb Shank Sous-Vide

Lamb and Goat Cheese Roulade

Lamb with Lemon-Egg Sauce (Abbacchio Brodettato)

3 thoughts on “Lamb Recipes

    1. 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
      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:
      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,


  1. 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.


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