# Rack of lamb
**URL:** https://community.anovaculinary.com/t/rack-of-lamb/671
**Category:** Anova Precision® Cooker
**Created:** [December 12, 2015, 5:26pm UTC](https://community.anovaculinary.com/t/rack-of-lamb/671 "2015-12-12T17:26:44Z")
**Posts on this page:** 5
**Page:** 1
### Author:  [@JanetB](https://community.anovaculinary.com/u/JanetB)
#### Post date: [December 12, 2015, 5:26pm UTC](https://community.anovaculinary.com/t/rack-of-lamb/671/1 "2015-12-12T17:26:44Z")
I have three questions. First, I have seen different temps and time for rack of lamb: 135 for 1 hour, 134 for 2 hours, 130 for 2 hours, etc. What is recommended for medium rare?
Second question concerns the size of the container. I need to cook four racks but container will be crowded. How much circulation room should be left around food.
Third, what is the maximum size container that can be used:
Many thanks.
---
### Author:  [@Helen](https://community.anovaculinary.com/u/Helen)
#### Post date: [December 12, 2015, 10:15pm UTC](https://community.anovaculinary.com/t/rack-of-lamb/671/2 "2015-12-12T22:15:16Z")
I have seen a video where 2 racks of lamb were bagged together with the bare rib bones overlapping and 4 racks fit fine in a 6 lire stockpot.
Many people use large coolers (I think insulated can be larger)./
I have not done a rack but have done quite a few loin lamb chops. I like 135 for 1 1/2 to two hours for a 1 inch thick chop. Hard to explain but there is a definite taste and texture difference. Always delicious though, hard to go wrong with lamb IMO.
[http://www.modernistcookingmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-times-explained](http://www.modernistcookingmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-times-explained)
AFAIK circulation space is not critical. Some expensive sous vide equipment do not have a circulator. More circulation is better I am sure but I wouldn't stress about it.
I will go out on a limb and say 134 degrees for 2 hours. Someone else may know better:)
---
### Author:  [@JanetB](https://community.anovaculinary.com/u/JanetB)
#### Post date: [December 14, 2015, 4:52pm UTC](https://community.anovaculinary.com/t/rack-of-lamb/671/3 "2015-12-14T16:52:01Z")
Thanks for the comments. Dinner party preceded getting your response so i went ahead with 3 racks (rather than 4) and at 132 for 2 hours in a 4.75G Cambio container. In the future, I would set temp at 134 since lamb verged on rare. Also, would recommend that all fat be trimmed from the racks: searing would be faster and makes for a better looking presentation. I like the idea of bagging racks together – can see how that might work.
Thanks again.
---
### Author:  [@Helen](https://community.anovaculinary.com/u/Helen)
#### Post date: [December 15, 2015, 5:24pm UTC](https://community.anovaculinary.com/t/rack-of-lamb/671/4 "2015-12-15T17:24:32Z")
Thanks for letting us know.
It is all trial and error for me and sometimes I don't like what the majority does. but often I do. I find I like sous vide meat slightly more done than with conventionally cooked. Would have bet big bucks against that at one time.
---
### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [December 16, 2015, 8:22pm UTC](https://community.anovaculinary.com/t/rack-of-lamb/671/5 "2015-12-16T20:22:21Z")
@Helen I tend to agree although it is not a great increase in temperature for me. For steaks and roasts I have settled on 132°-134° F instead of where I began at 130° F for beef.