Approximate Lamb Cooking Times °F
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° |
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30 to 35 min./lb. |
Well done 170° |
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7 to 9 lbs. |
Roast 325° |
15 to 20 min./lb. |
Medium rare 145° |
|
20 to 25 min./lb. |
Medium 160° |
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25 to 30 min./lb. |
Well done 170° |
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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° |
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35 to 40 min./lb. |
Well done 170° |
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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° |
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45 to 50 min./lb. |
Well done 170° |
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Cubes, for Kabobs |
1 to 1 ½" |
Broil/Grill |
8 to12 minutes |
Medium 160° |
Ground Lamb Patties |
2" thick |
Broil/Grill |
5 to 8 minutes |
Medium 160° |
Chops, Rib, or Loin |
1 ½" to |
Broil/Grill |
7 to 11 minutes |
Medium rare 145° |
15 to 19 minutes |
Medium 160° |
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Leg Steaks |
3/4" thick |
Broil/Grill 4" from heat |
14 to 18 minutes |
Medium rare 145° |
Stew Meat, pieces |
1 to 1 ½" |
Cover with liquid; simmer |
1 ½ to 2 hours |
Medium 160° |
Breast, Rolled |
1 ½ to 2 lb. |
*Braise 325° |
1 ½ to 2 hours |
Medium 160° |
Source: USDA
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