Sous vide lamb noisette

The perfect way to prepare lamb. It does take a little time, but we promise that the result is worth the effort.

Makes 1 saddle of lamb.

Sous vide lamb noisette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




saddle of lamb

As needed:


salt and pepper

As needed:



As needed:


sunflower oil

As needed:



Preparation method

  • Debone the lamb, making sure the fillets are still attached to the skin. This ensures that the skin and layer of fat remain intact.
  • Once deboned, remove and clean the fillets.
  • Season the fillets with salt and pepper and perhaps sprinkle over transglutaminase for binding.
  • Place the fillets back on the skin and tie up tightly with butcher's twine.
  • Now roll the lamb up tightly in cling film, place in a vacuum sealer bag, and pull vacuum.
  • Rest in the refrigerator for six hours.
  • Cook the noisettes in a hot water bath for 1 hour and 25 minutes at 60.5°C.
  • Cool in ice water and rest in the refrigerator for at least two hours.
  • Take the noisettes from the vacuum sealer bag and brown all-round in oil in a deep pan.
  • Add butter at the end for additional colour.
  • Rest for 5 minutes before slicing.
  • Allow to get to the right core temperature under the salamander, hot pass or in a warming drawer and serve immediately.

Serving suggestions

  • Delicious with components of aubergine, saffron, and red onion.
  • Perfect with wild garlic, almonds, and potato.
  • Combines well with mint, peas, and risotto.

Previous page