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I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F).

While the result was generally good, I received a comment, that the meat didn't fall of the bone, and that perhaps next time, I should increase the temperature. However, I think, that I need to increase the time instead.

What is the solution for this situation? Is it even possible to achieve fall of the bone, cooking at low temperatures?

I have read, that for the fall of the bone effect to occur, connective tissue must break up, which happens at 145°F (62°C), which is obviously quite a bit more temperature, than my setup.

For the record, the meat was quite tender, but it had structure, it was not mushy and it also didn't fall of the bone.

  • Relevant, perhaps a duplicate: cooking.stackexchange.com/questions/86511/… – GdD May 1 at 13:38
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    Lamb falling off the bone? What a waste.. To me, it should be pink, and yes, have texture. – user57361 May 2 at 1:15
  • Meat "falling off the bone" is overcooked unless you're going to be pulling/shredding it, and I don't think I've ever made anything of that consistency in a sous vide. Sous vide meat in my experience is firm yet tender, not separating. – MikeTheLiar May 2 at 21:36
  • I’m guessing the aim is for something like braised lamb shank? – RFlack May 13 at 5:37
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Ribs and legs are "done" when they are 145°F internal temp, but they may still be tough. If you take them up to 190 to 203°F, the collagens and fats melt at this temp and make the meat more tender and juicy.

Alot of people prefer caramelized and easy to eat meat. Altough I would not call this sous vide.

A longer cooking time would not melt the fats and collagens, but tenderize the meat more.

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