Cooking Lamb

The cooking times listed below are approximate. Use a calibrated meat thermometer to be sure the meat has reached the safe internal temperature listed. The cooking guidelines are provided by the USDA.

Bone-In Lamb Leg (7-5 lb. piece)
Roast at 325°
Medium Rare: 20-25 min./lb. to 148°
Medium: 25-30 min./lb. to 160°
Well-done: 30-35 min./lb. to 170°

Boneless Lamb Leg (4-7 lb. piece)
Roast at 325°
Medium Rare: 25-30 min./lb. to 148°
Medium: 30-35 min./lb. to 160°
Well-done: 35-40 min./lb. to 170°

Shoulder Roast/Shank Leg (3-4 lb. piece)
Roast at 325°
Medium Rare: 30-35 min./lb. to 148°
Medium: 40-45 min./lb. to 160°
Well-done: 45-50 min./lb. to 170°

Cubes/Kabobs (1-1½” pieces)
Broil or Grill at 425°
8-12 min. to 160°

Ground Patties
Broil or Grill at 425°
5-8 min. to 160°

Lamb Chops
Broil or Grill at 425°
1½” thick chop, 15-19 min to 148°
1” thick chop, 7-11 min to 160°

Leg Steaks (¾” thick pieces)
Broil or Grill at 425°
14-18 min. to 160°

Stew Meat (1-1½” thick pieces)
Cover with liquid and simmer at 325°
1½-2 hrs until fork tender and 160°

Shanks (¾-1 lb. pieces)
Cover with liquid and simmer at 325°
1½-2 hrs until fork tender and 160°

Rolled Breast (1½-2 lb. pieces)
Braise at 325°
1½-2 hrs until fork tender and 160°