We have cooked a lot of lamb shoulder. We have tinkered with timing, temperatures, bone in and bone out, whole shoulder and chops. Recently we looked at our past experiences and made some adjustments to prepare boneless, rolled and tied, whole lamb shoulders. We lowered our go to temperature to 55°C and kept our timing of 24 hours. We cooked the shoulders sous vide in a flavorful concentrated marinade in the bag. The result was an incredible lamb shoulder that was succulent and juicy with a tender chew. These results are an improvement on juiciness and overall lamb flavor and texture than our previous explorations.
April 12, 2006