Lamb

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We've Been in Business and Processing Meat Since 1949! All Orders Shipped FREE in the U.S.!

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{We do NOT sell any type of meat products on the website. We only sell meat processing supplies and seasonings.}

Lamb Roasting Chart

Use the chart below as a guide for roasting times. A meat thermometer will register 145°F for rare, 160°F for medium and 170°F for well-done. Allow the roast to stand for 15 minutes before serving. Remember that during this time the temperature will continue to rise 5 to 10 degrees.

CUT	COOKING TIME AT 325°F
Lamb Leg, 5 - 7 lbs.	20-25 minutes per pound for rare 25-30 minutes per pound for medium 30-35 minutes per pound for well-done
Lamb Leg, 7 - 9 lbs.	15-20 minutes per pound for rare 20-25 minutes per pound for medium 25-30 minutes per pound for well-done
Lamb Leg, shank half, 3 - 4 lbs.	30-35 minutes per pound for rare 40-45 minutes per pound for medium 45-50 minutes per pound for well-done
Lamb Leg, sirloin half, 3 - 4 lbs.	25-30 minutes per pound for rare 30-35 minutes per pound for medium 35-40 minutes per pound for well-done
Lamb Shoulder, boneless, 3½ - 5 lbs.	30-35 minutes per pound for rare 35-40 minutes per pound for medium 40-45 minutes per pound for well-done

CUT	COOKING TIME AT 375°F
Lamb Rib Roast (rack), 1½ - 2 lbs.	30-35 minutes per pound for rare 35-40 minutes per pound for medium 40-45 minutes per pound for well-done
Lamb Rib Roast (rack), 2 - 3 lbs.	25-30 minutes per pound for rare 30-35 minutes per pound per medium 35-40 minutes per pound for well-done

We have a FREE PDF article on Lamb Process and Cooking. To view it, just click here.

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You can view a Lamb Cutting Chart by clicking here!

Last Updated - Saturday, October 04, 2008 12:42 PM

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