Lamb Cooking Times

When cooking lamb, the proper lamb cooking time and the correct cooking temperature are extremely important. The optimum flavor and tenderness of various cuts of lamb can be consistently achieved when care is taken to follow the guidelines for the recommended lamb cooking times and cooking temperatures. This will also ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure the proper doneness of lamb.

Whether you are looking for a boneless leg of lamb cooking time or a rack of lamb cooking time, use the following chart as a cooking time and temperature guide for lamb cuts that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking. See the article, "Doneness of Lamb" for additional information on determining the proper doneness of lamb.

LAMB Cooking Times and Temperatures
Lamb Oven Roasted at 325Â°F
Lamb Cut	Weight	Approximate Cooking Time (minutes per pound)
Lamb Cut	Weight	Medium-rare (145Â°F)	Medium (160Â°F)	Well Done (170Â°F)
Whole leg	5-7 lbs. 7-9 lbs.	15-20 minutes 20-25 minutes	20-25 minutes 25-30 minutes	25-30 minutes 30-35 minutes
Leg (shank half)	3-4 lbs.	25-30 minutes	30-40 minutes	35-45 minutes
Leg (sirloin half)	3-4 lbs.	25 minutes	35 minutes	45 minutes
Leg roast (boneless)	4-7 lbs.	20 minutes	25 minutes	30 minutes
Rib roast or rack (cook at 375Â°F)	1 1/2 - 2 1/2 lbs.	30 minutes	35 minutes	40 minutes
Crown roast (unstuffed cook at 375Â°F)	2-3 lbs.	25 minutes	30 minutes	35 minutes
Shoulder roast	4-6 lbs.	20 minutes	25 minutes	30 minutes
Shoulder roast (boneless)	3 1/2 - 6 lbs.	35 minutes	40 minutes	45 minutes
Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5Â° to 10Â°F below the desired doneness; the temperature will continue to rise as the meat stands.
Lamb Grilled with High Heat
Lamb Cut	Thickness or Weight	Approximate Cooking Time (minutes per side)
Lamb Cut	Thickness or Weight	Medium-rare (145Â°F)	Medium (160Â°F)	Well Done (170Â°F)
Chops (shoulder, loin, or rib)	1 inch	5 minutes	8 minutes	10 minutes
Steaks (sirloin or leg)	1 inch	5 minutes
Kabobs	1 inch cubes	4 minutes
Patties	1/2 inch		3 minutes
Leg (butterflied, cooked with indirect heat)	4-7 pounds	40-50 minutes total
Lamb Cooked at 325Â°F in an Oven Bag
Lamb Cut	Total Weight	Approximate Cooking Time (total time)
Lamb Cut	Total Weight	Regular-Size Oven Bag 10"x 16"	Large-Size Oven Bag 14"x 20"	Turkey-Size Oven Bag 19"x 23 1/2"
Leg of lamb (bone-in)	8-10 lbs.			2 - 2 1/2 hours
Leg of lamb (boneless)	7-8 lbs.			1 3/4 - 2 1/4 hours
Leg roast (rolled, boneless)	2-4 lbs. 4-5 lbs.	1 - 1 1/2 hours	1 1/2 - 2 hours
Leg roast (half, bone-in)	3-5 lbs.		1 - 1 1/2 hours
Oven Bag Instructions: Preheat the oven to 325Â°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Remove the lamb from the oven when the meat thermometer reaches 150Â°F or when the meat is fork tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs., gather the oven bag loosely around the lamb meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.