Lamb tends to benefit from long, slow cooking, helping to break down the fibres and render all that beautiful fat into a meltingly tender piece of meat. This makes sous vide the ideal method for cooking lamb, removing all the guesswork and ensuring perfect results every time.

Our collection of sous vide lamb recipes covers how to make the most of different lamb cuts using your water bath. A great entry-level recipe is Nazima Pathan’s Sous vide Moroccan-spiced lamb, served simply to let the powers of sous vide cooking shine through. For something with a little more wow-factor, try Sat Bains’ Herdwick lamb shoulder, sweetbreads, loin and ragù with goat’s curd and lemon – a true celebration of lamb. Lamb rump becomes soft and tender when cooking sous vide; try Richard Davies’ Sous vide lamb rump with cauliflower couscous and chocolate jelly for something different. Rosana McPhee’s Sous vide Sicilian lemon and mint lamb shanks are another great way to slow-cook lamb until it’s falling off the bone.

Sous vide lamb will take on the flavours of anything else in the vacuum bag incredibly well, with herbs and spices flavouring the meat all the way through. If you’re cooking lamb steaks or other cuts that benefit from a bit of direct heat, simply cook them through in the sous vide then finish them off in a very hot pan for that delicious crust.