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.
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
5–7lbs | Roast 325˚ F | 20–25 min/lb 25–30 min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
3–4lbs | Roast 325˚ F | 20–25 min/lb 25–30 min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
1"–1.5" | broil / grill | 8–12 min/lb | med-rare 145˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
4oz | broil / grill | 6–7 min/lb | medium 160˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
1—1.25" thick | broil / grill | 9—12 min/lb | med-rare 145˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
1"–1.5" | cover with liquid / simmer | 1.5–2 hrs | medium 160˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
.5–1" lb | braise | 1–2 hrs/lb | medium 160˚F |
Size | Cooking Method | Cooking Time | Internal Temp* |
---|---|---|---|
4–7lbs | roast 325˚F | 20–25 min/lb 25–30min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |