Cooking Time & Temperature

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.

Lamb Leg with Bone-In

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 Recipes

Shoulder Roast

SizeCooking MethodCooking TimeInternal Temp*
3–4lbsRoast 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 Shoulder Recipes

Lamb Cubes for Kabobs

SizeCooking MethodCooking TimeInternal Temp*
1"–1.5"broil / grill8–12 min/lbmed-rare 145˚F
View Kabob Recipes

Ground Lamb Patties

SizeCooking MethodCooking TimeInternal Temp*
4ozbroil / grill6–7 min/lbmedium 160˚F
View Gound Recipes

Lamb Chops

SizeCooking MethodCooking TimeInternal Temp*
1—1.25" thickbroil / grill9—12 min/lb med-rare 145˚F
View Loin Chop Recipes

Stew Meat

SizeCooking MethodCooking TimeInternal Temp*
1"–1.5"cover with liquid / simmer1.5–2 hrsmedium 160˚F
View Stew Recipes

Lamb Shanks

SizeCooking MethodCooking TimeInternal Temp*
.5–1" lbbraise1–2 hrs/lbmedium 160˚F
View Shank Recipes

Lamb Leg Boneless, Rolled

SizeCooking MethodCooking TimeInternal Temp*
4–7lbsroast 325˚F20–25 min/lb
25–30min/lb
30–35 min/lb
med-rare 145˚F
medium 160˚F
well-done 170˚F
View Boneless Leg 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.