Lamb

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
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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

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