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 DonenessPull TemperatureFinal Internal Temperature*
MEDIUM RARE
MEDIUM
WELL135˚F
150˚F
160˚F145˚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

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

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

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

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

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

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

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

*
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.