# Lamb vs. goat - differences in cook times

**URL:** <https://community.anovaculinary.com/t/lamb-vs-goat-differences-in-cook-times/28652>\
**Category:** Anova Precision® Cooker\
**Created:** [April 16, 2021, 8:54pm UTC](https://community.anovaculinary.com/t/lamb-vs-goat-differences-in-cook-times/28652 "2021-04-16T20:54:22Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![EdHinDC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edhindc/32/5177_2.png) [@EdHinDC](https://community.anovaculinary.com/u/EdHinDC)\
**Post date:** [April 16, 2021, 8:54pm UTC](https://community.anovaculinary.com/t/lamb-vs-goat-differences-in-cook-times/28652/1 "2021-04-16T20:54:22Z")

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We are in love with [this 24-hour goat curry recipe](https://recipes.anovaculinary.com/recipe/sous-vide-goat-curry) (with our own modifications). Our usual supplier of goat was out of it, and so we got lamb stew cubes instead. I was thinking about doing the same recipe, but with lamb.

Doing a bit of research online, it seems like goat cooks more like tough lamb. The recipe, when using goat, calls for 24 hours at 179ºF/82ºC. Any thoughts on what modifications I should make for lamb? Lower temperature? Shorter time? Both?

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [April 17, 2021, 5:05pm UTC](https://community.anovaculinary.com/t/lamb-vs-goat-differences-in-cook-times/28652/2 "2021-04-17T17:05:50Z")

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Ed, recipes often don’t successfully translate between meats. In this case consider that lamb is usually harvested at a significantly younger age than any goat i’ve known.

You may want to save that recipe for goat and use a lower temperature and a shorter time with lamb cubes. I would find lamb cooked for that long at that brutally high temperature unpleasant, more like Curried Pulled Lamb.

For very Well Done lamb you may consider cooking it at 155ᴼF/68ᴼC for about 6 hours, - but don’t tell anyone i suggested that. Cubed lamb cooked at 140ᴼF/60ᴼC for 4 to 6 hours will have an enjoyable texture and flavour.

In order to have an outcome similar to braised lamb you may want to pre-sear the lamb in a heavy skillet or casserole and then SV cook.

Do well.

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**Author:** ![EdHinDC](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/edhindc/32/5177_2.png) [@EdHinDC](https://community.anovaculinary.com/u/EdHinDC)\
**Post date:** [July 13, 2021, 11:24pm UTC](https://community.anovaculinary.com/t/lamb-vs-goat-differences-in-cook-times/28652/3 "2021-07-13T23:24:52Z")

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Thank you, @Chatnoir. I’ll try that!

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [July 17, 2021, 7:16pm UTC](https://community.anovaculinary.com/t/lamb-vs-goat-differences-in-cook-times/28652/4 "2021-07-17T19:16:23Z")

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My pleasure Ed.

Please share your results with the Community along with any adjustments you make.

Keep well.