Temperature & Doneness - Lamb Recipes

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Temperature & Doneness

The key to cooking lamb is to ensure that it is cooked at the proper temperature, and for the right amount of time. This page provides tips and tricks to ensure a desired doneness is achieved, and your meal is a success every time!

Lamb Oven Roasted at 325°F

Approximate Cooking Time (minutes per pound)

Lamb CutWeightMedium-Rare (145°F)Medium (160°F)Well Done (170°F)
Whole leg5-7 lbs15-20 min20-25 min25-30 min
Whole leg5-7 lbs20-25 min25-30 min30-35 min
Leg (shank half)5-7 lbs25-30 min30-40 min35-45 min
Leg (sirloin half)3-4 lbs25 min35 min45 min
Leg roast (boneless)4-7 lbs20 min25 min30 min
Rib roast or rack(cook at 375°F)1.5-2.5 lbs30 min35 min40 min
Crown roast(unstuffed cook at 375°F)2-3 lbs25 min30 min35 min
Shoulder roast4-6 lbs20 min25 min30 min
Shoulder roast (boneless)3.5-6 lbs35 min40 min45 min

Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands.

Lamb Grilled with High Heat

Approximate Cooking Time (minutes per side)

Lamb CutThickness or WeightMedium-Rare (145°F)Medium (160°F)Well Done (170°F)
Chops(shoulder, loin, or rib)1 in5 min8 min10 min
Steaks (sirloin or leg)1 in5 min
Kabobs1 in cubes4 min
Patties0.5 in3 min
Leg (butterflied, cooked with indirect heat)4-7 lbs40-50 min total

Lamb Cooked at 325°F in an Oven Bag

Approximate Cooking Time (total time)

Lamb CutTotal WeightRegular-SizeOven Bag10″ x 16″Large-SizeOven Bag14″ x 20″Turkey-SizeOven Bag19″ x 23 ½”
Leg of lamb (bone-in)8-10 lbs2-2.5 hrs
Leg of lamb (boneless)7-8 lbs1.75-2.25 hrs
Leg roast (rolled, boneless)2-4 lbs1-1.5 hrs
Leg roast (rolled, boneless)4-5 lbs1.5-2 hrs
Leg roast (half, bone-in)3-5 lbs1-1.5 hrs

Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon of flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Remove the lamb from the oven when the meat thermometer reaches 150°F or when the meat is fork-tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs, gather the oven bag loosely around the lamb meat allowing room for heat circulation, then close the bag with a nylon tie, and cut away any excess oven bag.

COOKING TIP

We recommend you always use a meat thermometer to ensure accuracy and desired outcome for your meal, besides, who likes guessing anyway?

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