The length of sous vide cooking time is determined by several factors, including: 1. Cut and thickness of the meat: Thicker cuts of meat will generally require longer cooking times to ensure even heat penetration and desired doneness. Thinner cuts may require less time. For example, a thick leg of lamb will need more time than a thin lamb chop. 2. Desired level of doneness: The level of doneness you prefer for the meat will influence the cooking time. Cooking meat to a rare level will require less time compared to cooking it to a well-done level. 3. Texture and tenderness: Some cuts of meat, like tougher cuts or certain connective tissues, may benefit from longer cooking times to break down and become tender. This is often the case for tougher cuts of beef or pork. 4. Personal preference: Personal preference for the texture and tenderness of the meat can also impact the cooking time. Some people may prefer a more tender and falling-apart texture, which might require longer cooking times. 5. Food safety considerations: While sous vide cooking helps maintain food safety by cooking the meat at precise temperatures, it's still important to ensure that the meat reaches the recommended internal temperature for safety. Cooking times are influenced by the thickness of the meat and the target temperature to reach the desired level of doneness while ensuring food safety.