Celebrate Spring holidays with these festive American lamb recipes!
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Lamb Cooking Time & Temperature

thermometer timer illustration

Cooking Temperatures and Tips for Lamb

When preparing lamb, cooking time and temperature is very important to achieve the best texture and flavor. Download our Lamb Cooking Time and Temperature PDF for a information on types of cuts, tips on preparation and links to lamb recipes.

DOWNLOAD LAMB COOKING TIME AND TEMPERATURE PDF

BEFORE COOKING

BRING LAMB TO ROOM TEMP

AFTER COOKING

LET LAMB REST

ALWAYS CUT

AGAINST THE GRAIN

DON’T OVERCOOK

USE A MEAT THERMOMETER

Preferred Doneness Pull Temperature Final Internal Temperature*
MEDIUM RARE
MEDIUM
WELL
135˚F
150˚F
160˚F
145˚F allow meat to rest for 3 minutes
160˚F
170˚F

*

Since the internal temperature of cooked meat will rise, remove it from the oven or grill, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness.

Bone-In Leg of Lamb

An exceptional dinner presentation. Carve against the grain for the best texture.
SizeCooking MethodCooking TimeInternal Temp*
5–7lbsRoast 325˚ F20–25 min/lb
25–30 min/lb
30–35 min/lb
med-rare 145˚F
medium 160˚F
well-done 170˚F
View Bone-in leg of Lamb Recipes

Boneless Leg of Lamb

Coat with pesto and drizzle a lemon viaigrette for the perfect lamb flavor complements.
SizeCooking MethodCooking TimeInternal Temp*
4–7lbsgrill / roast20–25 min/lb
25–30min/lb
30–35 min/lb
med-rare 145˚F
medium 160˚F
well-done 170˚F
View Boneless Leg of Leg Recipes

Ground Lamb

Can be grilled, broiled or cooked smash-style in a frying pan.
SizeCooking MethodCooking TimeInternal Temp*
4ozbroil / grill / saute6–7 min/lbmedium 160˚F
View Gound Recipes

Kabob Meat

Ensure lamb kabobs rest for at least five minutes before serving.
SizeCooking MethodCooking TimeInternal Temp*
1"–1.5"broil / grill8–12 min/lbmed-rare 145˚F
View Kabob Recipes

Stew Meat

Stew meat should be cut into 1-1.5 inch pieces to ensure a flavorful, tender bite.
SizeCooking MethodCooking TimeInternal Temp*
1"–1.5"cover with liquid / simmer1.5–2 hrsmedium 160˚F
View Stew Recipes

Lamb Chops

Lamb chops are typically cut from the rib, loin or shoulder area, and can be bone-in or boneless.
SizeCooking MethodCooking TimeInternal Temp*
1—1.25" thickbroil / grill / pan sear9—12 min/lb med-rare 145˚F
View Lamb Chop Recipes

Rack of Lamb

A rack of lamb typically consists of a set of ribs from the lamb, usually 8 to 10 ribs per rack.
SizeCooking MethodCooking TimeInternal Temp*
1—1.25" thickroast / grill9—12 min/lb med-rare 145˚F
View Rack of Lamb Recipes

Lamb Ribs

Lamb ribs are a flavorful cut of meat often marbled with fat, which adds to its tenderness and flavor.
SizeCooking MethodCooking TimeInternal Temp*
1—1.25" thickgrill / roast / smoke9—12 min/lb med-rare 145˚F
View Lamb Rib Recipes

Lamb Shanks

Lamb shanks are flavorful cuts of meat that should be braised to achieve a tender texture.
SizeCooking MethodCooking TimeInternal Temp*
.5–1" lbbraise / roast1–2 hrs/lbmedium 160˚F
View Lamb Shank Recipes

Lamb Shoulder

Benefits from slow cooking to break down the connective tissues.
SizeCooking MethodCooking TimeInternal Temp*
3–4lbsbraise / roast / smoke20–25 min/lb
25–30 min/lb
30–35 min/lb
med-rare 145˚F
medium 160˚F
well-done 170˚F
View Lamb Shoulder Recipes

*

Since the internal temperature of cooked meat will rise, remove it from the oven or grill, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness.