# Cooking time and temperature for a shoulder lamb chop

**URL:** <https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683>\
**Category:** Anova Precision® Cooker\
**Tags:** lamb\
**Created:** [December 4, 2016, 2:31am UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683 "2016-12-04T02:31:14Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![dragon49](https://avatars.discourse-cdn.com/v4/letter/d/e0b2c6/32.png) [@dragon49](https://community.anovaculinary.com/u/dragon49)\
**Post date:** [December 4, 2016, 2:31am UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683/1 "2016-12-04T02:31:14Z")

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I received an Anova Precision Cooker as a gift and want to use it to to cook a fully defrosted shoulder lamb chop. A have a vacuum sealer and vacuum sealer bags and am not looking for any recipe. I just want to know how long to cook it and at what temperature. I’d like the chop to come out medium. I don’t want to have to sear it at all, or use any other method in the cooking process.

Edit - I am new to this and don’t know whether is is safe to eat Sous Vide meat without pre or post searing? Is it safe?

Thanks

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 4, 2016, 1:22pm UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683/2 "2016-12-04T13:22:19Z")

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I would go with 140°F/60°C for 2 hours for medium lamb chops.

It is safe to eat meat that has been cooked to the proper temperature/time profile without searing. Searing adds flavor and improves the appearance of the meat. I often cook pork tenderloin and use it on salads with a very light sear.

Don’t be afraid of searing. Using a hot pan and a bit of oil it will brown up nicely. Remember to use a paper towel to dry the meat first to get a better coating. When I started overcooking was a concern I had that turned out not to be an issue.

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [December 5, 2016, 11:42pm UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683/3 "2016-12-05T23:42:57Z")

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I would do 140/2 hours as well, as suggested already! You can definitely eat it without searing, but I would urge you to try it!

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**Author:** ![dragon49](https://avatars.discourse-cdn.com/v4/letter/d/e0b2c6/32.png) [@dragon49](https://community.anovaculinary.com/u/dragon49)\
**Post date:** [December 6, 2016, 12:17am UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683/4 "2016-12-06T00:17:19Z")

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For one, 1 inch lamb chop, I ended up going with 147 F /63.89 C for 60 minutes, and not searing. It came out quite rare, but not undercooked: I didn’t let the juices go to waste 🙂

The lamb chop was quite delicious, but I am going to get a chop more well done next time.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/ed9a888b9e4dba6f29787532a5660883790f7788.jpg)

Thanks for the replies.

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**Author:** ![Maurizio\_Buratti](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/maurizio_buratti/32/2877_2.png) [@Maurizio\_Buratti](https://community.anovaculinary.com/u/Maurizio_Buratti)\
**Post date:** [February 22, 2018, 1:56am UTC](https://community.anovaculinary.com/t/cooking-time-and-temperature-for-a-shoulder-lamb-chop/2683/5 "2018-02-22T01:56:33Z")

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I tried the glased recipe and came out super.

24h @ 79 degrees super tender, moist but didnt need a knife at all. Just pull and eat. All the fats were in the sauce which was reduced and then densified with potato starch a little bit.

I just used vinegar and tomato paste for the sauce + garlic and rosemary all in the bag.

The beauty of glaze is that you dont have to sear the meat after being cooked. It is ready to serve.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/a/ac7b05e9dcd87685d80726edabd8c87602ae23a6.jpeg)