Cut of Lamb |
Size |
Cooking Method |
Cooking Time |
Internal Temperature |
Lamb Leg, bone in |
5 to 7 lbs. |
Roast 325° |
20 to 25 min./lb.
|
Medium rare 145° |
25 to 30 min./lb.
|
Medium 160°
|
30 to 35 min./lb.
|
Well done 170°
|
7 to 9 lbs. |
Roast 325° |
15 to 20 min./lb.
|
Medium rare 145°
|
|
20 to 25 min./lb
|
Medium 160° |
25 to 30 min./lb.
|
Well done 170°
|
Lamb Leg, boneless, rolled |
4 to 7 lbs. |
Roast 325° |
25 to 30 min./lb.
|
Medium rare 145°
|
30 to 35 min./lb.
|
Medium 160°
|
35 to 40 min./lb.
|
Well done 170°
|
Shoulder Roast or Shank Leg Half |
3 to 4 lbs. |
Roast 325° |
30 to 35 min./lb.
|
Medium rare 145°
|
40 to 45 min./lb.
|
Medium 160°
|
45 to 50 min./lb.
|
Well done 170°
|
Cubes, for Kabobs
|
1 to 1½" |
Broil/Grill |
8 to 12 minutes
|
Medium 160°
|
Ground Lamb Patties
|
2" thick |
Broil/Grill |
5 to 8 minutes
|
Medium 160°
|
Chops, Rib, or Loin |
1 to 1½" thick |
Broil/Grill |
7 to 11 minutes
|
Medium rare 145°
|
15 to 19 minutes
|
Medium 160°
|
Leg Steaks |
¾" thick |
Broil/Grill 4" from heat
|
14 to 18 minutes
|
Medium rare 145°
Medium 160°
|
Stew Meat, pieces
|
1 to 1½" |
Cover with liquid; simmer |
1½ to 2 hours |
Medium 160° |
Shanks
|
¾ to 1 lb. |
Breast, Rolled
|
1½ to 2 lb. |
*Braise 325° |
1½ to 2 hours |
Medium 160° |
|
|
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