Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Lamb Neck

If you are wanting a more traditional braise-like texture any braise-like temperature works great and usually takes 1 to 2 days. Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C) for medium rare or 140°F (60°C) for medium doneness for 2 to 3 days of sous viding.

Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C) for medium rare or 140°F (60°C) for medium doneness. These lamb tender steak cooks require 2 to 3 days of sous viding.

If you are wanting a more traditional braise-like texture, select a temperature listed below that fits your preference. These result in a shreddable/fall apart piece of meat unlike anything traditional cooking methods can approach.

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What is the Best Sous Vide Neck Temperatures and Times?

You can get a more traditional braise-like texture with the braise-like temps and usually takes 1 to 2 days. Lamb neck resembles a very tender steak texture when cooked at 131°F (55°C)after 2 to 3 days.
  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)

Do you have experience cooking neck? Let us know your thoughts in the comments below!

Looking for more lamb? Check out the sous vide lamb time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Lamb Neck Recipes?

Sorry, no neck articles found.

Sous Vide Neck Comments

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