This moist and tender Sous Vide Lamb Shoulder is an elegant roast that’s slow cooked until juicy and succulent!

Why This Recipe Works

Lamb shoulder is a tough cut of meat so it’s best cooked low and slow. The 24 hour cook time in the sous vide water bath is plenty of time for the lamb to tenderize and for the flavors to infuse.


Bone-in lamb shoulder Salt Olive oil Garlic cloves Pomegranate juice Baharat seasoning Lemons Dried apricots Fresh mint leaves

Rub the lamb shoulder with salt and let it sit in the fridge, uncovered, overnight.


Heat a sous vide water bath to 132F degrees.

Place the lamb shoulder in a vacuum seal bag (or ziplock freezer bag if using the water displacement method) with all the remaining ingredients (except mint). Seal the bag.

Place the lamb in the water bath and cook for 24 hours.

Get the full Instructions here!

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