Cooking Temperatures and Tips for Lamb
When preparing lamb, cooking time and temperature is very important to achieve the best texture and flavor. Download our Lamb Cooking Time and Temperature PDF for a information on types of cuts, tips on preparation and links to lamb recipes.
BEFORE COOKING
BRING LAMB TO ROOM TEMP
AFTER COOKING
LET LAMB REST
ALWAYS CUT
AGAINST THE GRAIN
DON’T OVERCOOK
USE A MEAT THERMOMETER
| Preferred Doneness | Pull Temperature | Final Internal Temperature* |
|---|---|---|
| MEDIUM RARE MEDIUM WELL | 135˚F 150˚F 160˚F | 145˚F allow meat to rest for 3 minutes 160˚F 170˚F |
*
Since the internal temperature of cooked meat will rise, remove it from the oven or grill, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness.
SELECT YOUR CUT OF LAMB
Bone-in Leg of Lamb / Boneless Leg of Lamb / ground lamb / Kabob Meat / Stew Meat / lamb chops / Rack of Lamb / Lamb Ribs / lamb shanks / Lamb Shoulder
Bone-In Leg of Lamb
An exceptional dinner presentation. Carve against the grain for the best texture.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 5–7lbs | Roast 325˚ F | 20–25 min/lb 25–30 min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
Boneless Leg of Lamb
Coat with pesto and drizzle a lemon viaigrette for the perfect lamb flavor complements.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 4–7lbs | grill / roast | 20–25 min/lb 25–30min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
Ground Lamb
Can be grilled, broiled or cooked smash-style in a frying pan.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 4oz | broil / grill / saute | 6–7 min/lb | medium 160˚F |
Kabob Meat
Ensure lamb kabobs rest for at least five minutes before serving.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 1"–1.5" | broil / grill | 8–12 min/lb | med-rare 145˚F |
Stew Meat
Stew meat should be cut into 1-1.5 inch pieces to ensure a flavorful, tender bite.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 1"–1.5" | cover with liquid / simmer | 1.5–2 hrs | medium 160˚F |
Lamb Chops
Lamb chops are typically cut from the rib, loin or shoulder area, and can be bone-in or boneless.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 1—1.25" thick | broil / grill / pan sear | 9—12 min/lb | med-rare 145˚F |
Rack of Lamb
A rack of lamb typically consists of a set of ribs from the lamb, usually 8 to 10 ribs per rack.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 1—1.25" thick | roast / grill | 9—12 min/lb | med-rare 145˚F |
Lamb Ribs
Lamb ribs are a flavorful cut of meat often marbled with fat, which adds to its tenderness and flavor.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 1—1.25" thick | grill / roast / smoke | 9—12 min/lb | med-rare 145˚F |
Lamb Shanks
Lamb shanks are flavorful cuts of meat that should be braised to achieve a tender texture.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| .5–1" lb | braise / roast | 1–2 hrs/lb | medium 160˚F |
Lamb Shoulder
Benefits from slow cooking to break down the connective tissues.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 3–4lbs | braise / roast / smoke | 20–25 min/lb 25–30 min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
*
Since the internal temperature of cooked meat will rise, remove it from the oven or grill, adjusting accordingly by pulling your lamb from the heat whenever it is 10 degrees lower than your desired doneness.
