Sous Vide Best End of Lamb | Recipe by

Sous Vide Best End of Lamb

Sous Vide Best End of Lamb Lamb
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 8 Bone Best End of Lamb, French trimmed and smoked
  • 6 Basil Leaves
  • Salt
  • Pepper




A simple presentation of best end of lamb. A delicate smoked flavour, with not too many ingredients, helps to create something quite amazing.


  1. Preheat your water bath to 65 degrees
  2. Place the rack of lamb in an air tight container and season with salt and pepper
  3. Using the PolyScience smoking gun fill the container with smoke, replace the lid and put in the fridge for 30 minutes – repeat this process six times
  4. After the sixth time, season the lamb, place in a pouch and vac-seal with the packaging machine
  5. Put the pouch into your water bath for 1 hour 30 minutes
  6. Keep checking the bath to make sure the water is covering the pouches
  7. Remove the lamb from the pouch and pat dry with kitchen towel
  8. You can place the pouches in water until cold and keep in the fridge for up to three days
  9. Roast the lamb in a pan on all sides, allow to rest for 5 minutes and carve to serve

To regenerate from cold, place the pouches in your water bath at 65 degrees for 30 minutes.

Chef’s Tip –

Rub the lamb with garlic powder and the addition of mint instead of smoking.

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