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Sous Vide Lamb Breasts | Recipe by sousvidetools.com

Sous Vide Lamb Breasts

Sous Vide Lamb Breasts Lamb
  • COOK TIME: 16 hours
  • PREP TIME: 13 hours
  • DIFFICULTY: Medium
  • SERVES: 4


  • 1 Whole Breats of Lamb, boned and rolled
  • 50g Chopped Mint
  • 30g Chopped Rosemary
  • 75g Caster Sugar
  • 75g Salt





Another one of the least expensive cuts of lamb, breast is full of delicious flavour but needs cooking long and slow – perfect for sous vide cooking. You’ll love the finished texture of the meat.


Stage 1

  1. Lay your lamb breast in a tray
  2. In a blender combine the mint, rosemary, sugar and salt to make a dry rub
  3. Cover the lamb breast with the rub and refrigerate for 12 hours

Stage 2

  1. Preheat your water bath to 82 degrees
  2. Rinse the lamb under cold running water to remove all the rub
  3. Then, place into a pouch and vac-seal
  4. Put the pouch into your water bath for 16 hours
  5. Keep checking the bath to make sure the water is covering the pouch
  6. After 16 hours, remove the lamb breast from its pouch and roll in cling film to give a uniformed shape. Place in the fridge overnight
  7. Cut the lamb into around 200g portions and pan fry both sides until delicious and crisp

Chef’s Tip –

You can smoke the breast after the curing process.

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