Sous Vide lamb: too late for boiling water dip?

[Anna N]

 I just looked up Douglas Baldwin's recommendation for leg of lamb. His book only mentions boneless leg of lamb and he calls for 24 hours at 55° C for medium-rare and 60° C for medium. 

[TdeV]

Here are Douglas Baldwin's "Sous Vide For the Home Cook" suggestions

 

Loin roast

Rare, unpasteurized 125F (50C) 2-2.5 hours

Medium-rare             130F (55C) 3-3.5 hours

Medium                     140F (60C) 2-2.5 hours

 

Loin, boneless

Rare, unpasteurized 125F (50C) 1-1.5 hours

Medium-rare             130F (55C) 2.5-3 hours

Medium                     140F (60C) 1.5-2 hours

 

Leg, boneless

Medium-rare             130F (55C) 24 hours

Medium                     140F (60C) 24 hours

 

Me, I often have bone-in, so you need more time to make sure that the heat gets into the meat. You can find out a lot about sous vide lamb from this site, including the whys and wherefores of long cooking times (search in upper right).

 

[TdeV]

Here is a leg of lamb done 24 hours at 131F last Sunday.