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. |
Medium-Rare 145°F |
|
LAMB LEG, BONE IN |
7-9 lbs. |
Roast 325°F |
15-20 min/lb. |
Medium-Rare 145°F |
|
LAMB LEG, |
4-7 lbs. |
Roast 325°F |
25-30 min/lb. |
Medium-Rare 145°F |
|
SHOULDER ROAST |
3-4 lbs. |
Roast 325°F |
30-35 min/lb. |
Medium-Rare 145°F |
|
CUBES, FOR KABOBS |
1″-1.5″ |
Broil/Grill |
8-12 minutes |
Medium 160°F |
|
GROUND LAMB |
2″ thick |
Broil/Grill |
7-11 minutes |
Medium 160°F |
|
CHOPS, RIB OR LOIN |
1″-1.5″ thick |
Broil/Grill |
7-11 minutes |
Medium-Rare 145°F |
|
LEG STEAKS |
.5″ thick |
Broil/Grill 4″ from |
14-18 minutes |
Medium-Rare 145°F |
|
STEW MEAT, PIECES |
1″-1.5″ |
Cover with liquid; |
1.5-2 hours |
Medium-Rare 145°F |
|
SHANKS |
.5-1 lb. |
Cover with liquid; |
1.5-2 hours |
Medium 160°F |
*Source: American Lamb Board
For more information or to view helpful cooking videos go to AmericanLamb.com