Time & Temperature Chart

LAMB Cooking Times and Temperatures

Lamb Oven Roasted at 325°F
 
Lamb Cut Weight Approximate Cooking Time (minutes per pound)
Medium-rare (145°F) Medium (160°F) Well Done (170°F)
Whole leg 5-7 lbs. 15-20 minutes 20-25 minutes 25-30 minutes
7-9 lbs. 20-25 minutes 25-30 minutes 30-35 minutes
Leg (shank half) 3-4 lbs. 25-30 minutes 30-40 minutes 35-45 minutes
Leg (sirloin half) 3-4 lbs. 25 minutes 35 minutes 45 minutes
Leg roast (boneless) 4-7 lbs. 20 minutes 25 minutes 30 minutes
Rib roast or rack
(cook at 375°F)
1 1/2 - 2 1/2 lbs. 30 minutes 35 minutes 40 minutes
Crown roast
(unstuffed cook at 375°F)
2-3 lbs. 25 minutes 30 minutes 35 minutes
Shoulder roast 4-6 lbs. 20 minutes 25 minutes 30 minutes
Shoulder roast (boneless) 3 1/2 - 6 lbs. 35 minutes 40 minutes 45 minutes
Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches
5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands.
Lamb Grilled with High Heat
Lamb Cut Thickness or Weight Approximate Cooking Time (minutes per side)
Medium-rare (145°F) Medium (160°F) Well Done (170°F)
Chops
(shoulder, loin, or rib)
1 inch 5 minutes 8 minutes 10 minutes
Steaks (sirloin or leg) 1 inch 5 minutes    
Kabobs 1 inch cubes 4 minutes    
Patties 1/2 inch   3 minutes  
Leg (butterflied, cooked with indirect heat) 4-7 pounds 40-50 minutes total    
Lamb Cooked at 325°F in an Oven Bag
Lamb Cut Total Weight Approximate Cooking Time (total time)
Regular-Size
Oven Bag
10"x 16"
Large-Size
Oven Bag
14"x 20"
Turkey-Size
Oven Bag
19"x 23 1/2"
Leg of lamb (bone-in) 8-10 lbs.     2 - 2 1/2 hours
Leg of lamb (boneless) 7-8 lbs.     1 3/4 - 2 1/4 hours
Leg roast (rolled, boneless) 2-4 lbs. 1 - 1 1/2 hours    
4-5 lbs.   1 1/2 - 2 hours
Leg roast (half, bone-in) 3-5 lbs.   1 - 1 1/2 hours  
Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Remove the lamb from the oven when the meat thermometer reaches 150°F or when the meat is fork tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs., gather the oven bag loosely around the lamb meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.