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** Lamb Cooking
Times °F ** |
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LAMB PREPARATION
Safe Cooking
For safety, the USDA recommends cooking lamb patties and ground
lamb mixtures such as meat loaf to a safe minimum internal temperature
of 160 °F as measured on a food thermometer. However, whole
muscle meats such as roasts, steaks, and chops may be cooked
to 145 °F (medium rare), 160 °F (medium), or 170 °F
(well done). For approximate cooking times for use in meal planning,
see the following chart compiled from various resources.
Times are based on lamb at refrigerator temperature (40 °F).
Remember that appliances and outdoor grills can vary in heat.
Use a food thermometer to check for safe cooking and doneness
of lamb.
|
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° |
|
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° |
*Braising is roasting or simmering
less-tender meats with a small amount of liquid in a tightly
covered pan.
Refer to the microwave's oven manual for microwaving lamb, and
check it with a food thermometer.
Partial Cooking
NEVER brown or partially cook lamb to refrigerate and finish
cooking later because any bacteria present wouldn't have been
destroyed. It is safe to partially cook or microwave lamb immediately
before transferring it to a hot grill or conventional oven to
finish cooking.
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: May 2, 2007
http://www.fsis.usda.gov/factsheets/Lamb_from_Farm_to_Table/index.asp |
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