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Lamb Cooking Times

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Charts > Cooking Temperature and Time > Lamb Cooking Times
Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to check doneness when the meat is oven baked, grilled, and cooked in a bag.
LAMB Cooking Temperatures and Times
Oven cooked at 325°F Approximate Cooking Time (Minutes per pound)
Cut Weight Med-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Whole leg 5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half 3-4 lbs 25-30 min 30-40 min 35-45 min
Leg sirloin half 3-4 lbs 25 min 35 min 45 min
Leg roast (boneless) 4-7 lbs 20 min 25 min 30 min
Rib roast or rack
(cook at 375°F)
1 1/2-2 1/2 lbs 30 min 35 min 40 min
Crown roast, unstuffed
(cook at 375°F)
2-3 lbs 25 min 30 min 35 min
Shoulder roast 4-6 lbs 20 min 25 min 30 min
Shoulder roast (boneless) 3 1/2-6 lbs 35 min 40 min 45 min
Grilled with high heat Thinkness
or

Weight
Approximate Cooking Time (Minutes per side)
Cut Med-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Chops - shoulder, loin or rib 1 inch 5 min 8 min 10 min
Steaks - sirloin, or leg 1 inch 5 min
Kabobs 1 inch cubes 4 min
Patties 1/2 inch 3 min
Leg, butterflied (indirect heat) 4-7 pounds 40-50 min total
Start with meat at refrigerated temperature. Remove lamb from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands.
Cooked at 325° in Oven Bag Total
Weight
Approximate Cooking Time
Cut Regular Size
10"x16"
Large Size
14"x20"
Turkey Size
19"x23 1/2"
Leg of lamb, bone-in 8-10 lbs 2-2 1/2 hrs
Leg of lamb, boneless 7-8 lbs 1 3/4-2 1/4 hrs
Leg roast, rolled, boneless 2-4 lbs
4-5 lbs
1-1 1/2 hrs
1 1/2-2 hrs
Leg roast, half, bone-in 3-5 lbs 1-1 1/2 hrs
Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.
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USDA Nutrition Facts

Lamb Australian imported fresh shoulder blade separable lean only trimmed to 18 fat raw

Lamb Australian imported fresh shoulder blade separable lean and fat trimmed to 18 fat raw

Lamb Australian imported fresh shoulder arm separable lean only trimmed to 18 fat raw

Lamb Australian imported fresh shoulder arm separable lean and fat trimmed to 18 fat raw

Lamb Australian imported fresh shoulder whole arm and blade separable lean only trimmed to 18 fat raw

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