Cooking Lamb

The secret to cooking lamb perfectly is knowing when it is done. You do not want to cut into a chop or roast to check. When cooking lamb, your best kitchen friend is a good meat thermometer to determine when you should remove your cut from heat. Stop cooking lamb when the thermometer shows 5 – 10° less than your planned temperature. Lamb will gain those degrees while resting. USDA recommends cooking chops and roasts 145º for medium-rare, 160º for well-done. Ground lamb should be cooked to at least 160º. But don’t serve immediately. Resting your lamb will allow the juices to settle. Wait 10 minutes before serving roasts and just five minutes for chops. Use the chart below as a guide.

 

 

CUT

SIZE

COOKING METHOD

COOKING TIME

INTERNAL TEMPERATURE

LAMB LEG, BONE IN

5-7 lbs.

Roast 325°F

20-25 min/lb.
25-30 min/lb.
30-35 min/lb.

Medium-Rare 145°F
Medium 160°F
Well-Done 170°F

LAMB LEG, BONE IN

7-9 lbs.

Roast 325°F

15-20 min/lb.
20-25 min/lb.
25-30 min/lb.

Medium-Rare 145°F
Medium 160°F
Well-Done 170°F

LAMB LEG,
BONELESS, ROLLED

4-7 lbs.

Roast 325°F

25-30 min/lb.
30-35 min/lb.
35-40 min/lb.

Medium-Rare 145°F
Medium 160°F
Well-Done 170°F

SHOULDER ROAST
OR SHANK LEG,
HALF

3-4 lbs.

Roast 325°F

30-35 min/lb.
40-45 min/lb.
45-50 min/lb.

Medium-Rare 145°F
Medium 160°F
Well-Done 170°F

CUBES, FOR KABOBS

1″-1.5″

Broil/Grill

8-12 minutes

Medium 160°F

GROUND LAMB
PATTIES

2″ thick

Broil/Grill

7-11 minutes
15-19 minutes

Medium 160°F

CHOPS, RIB OR LOIN

1″-1.5″ thick

Broil/Grill

7-11 minutes
15-19 minutes

Medium-Rare 145°F

LEG STEAKS

.5″ thick

Broil/Grill 4″ from
heat

14-18 minutes

Medium-Rare 145°F

STEW MEAT, PIECES

1″-1.5″

Cover with liquid;
simmer

1.5-2 hours

Medium-Rare 145°F
Medium 160°F

SHANKS

.5-1 lb.

Cover with liquid;
simmer

1.5-2 hours

Medium 160°F

*Source: American Lamb Board

For more information or to view helpful cooking videos go to AmericanLamb.com

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