Cooking Time & Temperature

SELECT CUT:

Lamb Leg with Bone-In / Shoulder roast / Lamb cubes for kabobs / ground lamb patties / lamb chops / stew meat / lamb shanks / lamb leg boneless, rolled

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
		

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/lbmed-rare 145˚F
medium 160˚F
well-done 170˚F

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

Slow-Roast Leg of Lamb

Oven Roasted Leg of Lamb

Mediterranean Roasted Leg of Lamb

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/lbmed-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

Slow Cooker Al Pastor Lamb Shoulder Tacos

Ali Nazik - Turkish Lamb Stew

Goan Lamb Curry

View Shoulder Recipes

Lamb Cubes for Kabobs

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

Size	Cooking Method	Cooking Time	Internal Temp*
1"–1.5"	broil / grill	8–12 min/lb	med-rare 145˚F

Grilled Lamb Kabobs with Sesame Sauce

Grilled Lamb Souvlaki

Summer Mezze Platter with Yogurt Marinated Lamb Skewers

View Kabob Recipes

Ground Lamb Patties

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

Size	Cooking Method	Cooking Time	Internal Temp*
4oz	broil / grill	6–7 min/lb	medium 160˚F

Ground Lamb Tacos with Pineapple Salsa and Avocado Crema

Baked Lamb Rigatoni

Spring Pesto Lamb Pasta

View Gound Recipes

Lamb Chops

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

Size	Cooking Method	Cooking Time	Internal Temp*
1—1.25" thick	broil / grill	9—12 min/lb	med-rare 145˚F

Ground Lamb Tacos with Pineapple Salsa and Avocado Crema

Slow Cooker Al Pastor Lamb Shoulder Tacos

Baked Lamb Rigatoni

View Loin Chop Recipes

Stew Meat

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

Size	Cooking Method	Cooking Time	Internal Temp*
1"–1.5"	cover with liquid / simmer	1.5–2 hrs	medium 160˚F

Ali Nazik - Turkish Lamb Stew

Goan Lamb Curry

Lamb Birria

View Stew Recipes

Lamb Shanks

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

Size	Cooking Method	Cooking Time	Internal Temp*
.5–1" lb	braise	1–2 hrs/lb	medium 160˚F

Braised Lamb Shanks

Greek Style Braised Lamb Shanks

Lamb Birria Tacos

View Shank Recipes

Lamb Leg Boneless, Rolled

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

Slow Braised Leg of Lamb With Leek Confit & Sweet Potato

Ali Nazik - Turkish Lamb Stew

Grilled Lamb Kebabs with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce

View Boneless Leg Recipes

Since the internal temperature of cooked meat will rise 5–10 degrees after removing it from the oven or grill, adjust accordingly by pulling your lamb from the heat when it is 10 degrees lower than your desired doneness.