Sous Vide Lamb Shoulder with Mint Chimichurri: A Game-Changer for Tough Cuts 

Master sous vide lamb shoulder with this step-by-step guide. Pair it with vibrant mint chimichurri for tender, flavorful results every time. Perfect for any occasion!

If you’ve ever shied away from cooking lamb shoulder because of its reputation for toughness, prepare to have your mind blown. Sous vide isn’t just for steak or salmon—it’s the secret weapon that transforms this rugged cut into a buttery, aromatic masterpiece. In this guide, I’ll show you how to sous vide lamb shoulder to your ideal doneness (yes, even medium-rare!) and pair it with a vibrant mint chimichurri that’ll make your taste buds salsa dance.  

Why Sous Vide Lamb Shoulder?  

The lamb shoulder is the underdog of the meat world because it’s a tough cut. It is a strong and well-used body part, meaning it’s so much richer, so much more complex, and so much…tastier. Packed with connective tissue and marbling, it’s typically braised low and slow until fall-apart tender. But sous vide flips the script. By cooking it at precise temperatures for 18–24 hours, you can:  

• Break down collagen without overcooking: Achieve tenderness and control doneness.  
• Retain moisture: Say goodbye to dry, stringy meat.  
• Infuse flavor deeply: Herbs and spices meld into every fiber.  

Imagine serving lamb shoulder that’s pink in the center yet melt-in-your-mouth tender. That’s what you are going to make.

First and foremost, decide on the sous vide temperature based on your desired doneness and texture.

Sous Vide Lamb Shoulder Time and Temperature Guide  

Doneness	Temperature Range	Cook Time	Texture Insight
Medium-Rare	131°F–135°F (55°C–57°C	18–24 hours	Silky, steak-like texture with a rosy center
Medium	140°F–145°F (60°C–63°C)	18–24 hours	Juicy and tender (my personal favorite!)
Medium-Well	150°F–155°F (65°C–68°C)	18–24 hours	Firm yet succulent, minimal pink
Well-Done	165°F–176°F (74°C–80°C)	18–24 hours	Shreddable, similar to traditional braised lamb

Pro Tip: For first-timers, I recommend 140°F (60°C) for 24 hours. It’s the Goldilocks zone—balanced tenderness and rich flavor.  

Next, let’s get the ingredients and equipment ready.

Essential Ingredients  

For the Lamb:  

• 4–4.5 lbs boneless lamb shoulder (bone-in works, too; you’ll need to adjust bag size).  
• Spice Rub: Sea salt, black pepper, cumin, coriander, cinnamon, and cayenne. This combo adds warmth and a subtle kick.  
• Aromatics: Garlic cloves and rosemary sprigs (trust me, they’re non-negotiable).  

For the Mint Chimichurri:  

• Fresh herbs: Mint and parsley (1 cup each, packed) 
• Seasonings: Salt and red pepper flakes 
• Garlic: 2 cloves because more is more.  
• Red wine vinegar: For tanginess and brightness. 
• Extra-virgin olive oil: The glue that binds it all.  

Essential Equipment

• Sous vide circulator: Anova Precision Cooker 2.0 is an essential part of my kitchen setup, and I used it for this recipe. I also sometimes use the KitchenBoss G320 Sous Vide Cooker. Read my in-depth review here to learn more about this product and see if it’s right for you.
• Sous vide container: This is not required for this recipe and you can use a large soup pot to make sous vide lamb shoulder. But if you see yourself using sous vide regularly, I recommend investing in a sous vide container. I absolutely love my Anova sous vide 16L container. I practically sous vide everything in it.
• Vacuum sealer + vacuum-sealer bags: Another set of gadgets for serious sous viders. My go-to is Anova Precision Vacuum Sealer. It’s small size is perfect for tiny kitchens like mine. As for the bags, I’d recommend these vacuum-sealer rolls so you can custom cut the size that fits your lamb shoulder. Again, it’s optional. You can also just use heavy-duty zip-top bags (double-bag for long cooks!). To learn more about which bag to choose for sous vide, read or watch my in-depth Sous Vide Bags 101 guide here.
• Kitchen twine: To keep that rolled lamb shoulder snug. I used these.
• Heavy-duty skillet: A large and nonstick frying pan to hold the lamb shoulder for a quick, crusty sear.  
• Chopping tools: For the chimichurri, use a sharp knife or an herb chopper. I used a manual vegetable chopper to chop the garlic and herbs together.

How to Sous Vide Lamb Shoulder Step by Step  

Step #1: Set Up the Sous Vide

Preheat water bath: Set to your chosen temperature (e.g., 140°F/60°C).  

Step #2: Prep the Lamb Shoulder 

1. Make the spice rub: salt and pepper is good but if you’d like to boost the flavor, which I always do, add ground cumin, coriander, cinnamon, and a pinch of cayenne pepper. 
2. Season generously: Massage the spice rub into every nook. Don’t be shy—this cut can handle bold flavors.  
3. Roll and tie: Shape the lamb into a cylinder (for even cooking) and secure it with kitchen twine every 1–1.5 inches.  

Step #3: Bag It Up

Add the lamb, garlic, rosemary, and olive oil to a vacuum-sealed bag. No sealer? Use the water displacement method with zip-top bags (double-bag to prevent leaks!) 

Step #4: The Long Swim

Cook for 18–24 hours: Yes, patience is required. But the hands-off cook time means you can binge-watch The Great British Bake Off guilt-free.  

Step #5: Mint Chimichurri Magic  

While the lamb cooks, whip up the sauce:  

1. Chop herbs and garlic: Finely mince mint, parsley, and garlic.  
2. Stir in red wine vinegar, salt, red pepper flakes, and olive oil.  
3. Let it marinate: Refrigerate for at least 2 hours to let flavors marry.  

Step #6: Sear Like a Pro  

1. Pat dry: Remove the lamb from the bag (save the juices for gravy!).  
2. Sear: Heat a skillet until smoking hot, add oil, and sear each side for 30–45 seconds. Keep the twine on to maintain shape! 

Serving Suggestions  

Slice the lamb into medallions and drizzle with chimichurri. To make a balanced meal, I pair the lamb with garlic-paprika sous vide potatoes, which offer creamy centers, crispy edges, and quick and vibrant garlicky green beans.

You can also consider couscous or polenta to soak up those juices.  

Classic hummus or a herb salad with chickpeas and feta can never go wrong with lamb.

Sous vide turns lamb shoulder from a weekend project into a weeknight-friendly star. Whether you’re craving medium-rare elegance or fall-apart tenderness, this method delivers. And that mint chimichurri? It’s the zesty sidekick your lamb didn’t know it needed.  

So, are you Team Medium-Rare or Team Well-Done? Let me know in the comments—and don’t forget to rate this recipe when you make your masterpiece!  

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