Fresh, mild, tender Ontario Lamb...
a delicious match with VQA wine!		  


Roasting
Roasting should be done in a 325°F oven. No need to preheat first

Cut

Approximate 
Weight

Thermometer Should Read

Approximate 
Cooking Time
 

Lbs

Degrees F

Min. per Lb

Leg

7-9

140F (rare)

15-20
   

160F (medium)

20-25
   

170F (well)

25-30

Leg

5-7

140F (rare)

20-25
   

160F (medium)

25-30
   

170F (well)

30-35

Leg, Boneless

4-7

140F (rare)

25-30
   

160F (medium)

30-35
   

170F (well)

35-40

Leg, Shank Half

3-4

140F (rare)

30-35
   

160F (medium)

40-45
   

170F (well)

45-50

Leg, Sirloin Half

3-4

140F (rare)

25-30
   

160F (medium)

35-40
   

170F (well)

45-50

Shoulder (Boneless)

3.5-5

140F (rare)

30-35
   

160F (medium)

35-40
   

170F (well)

40-45

Broiling at Moderate Temperatures

Cut

Approximate Thickness

Approximate Weight

Distance from Heat

Approximate Cooking Time
 

Inches

Ounces

Inches

Minutes

Shoulder Chops

3/4  - 1

5-9

3-4

7-11

Rib Chops

1

3-5

3-4

7-11

Rib Chops

1 ½

4.5-7.5

4-5

15-19

Loin Chops

1

3-5

3-4

7-11
Loin Chops

1 ½

4.5-7.5

4-5

15-19

Sirloin Chops

3/4 - 1

6-10

3-4

12-15

Leg Steaks

3/4 - 1

11-18

3-4

14-18

Cubes for Kabobs

1-1 ½

4-5

8-12

Ground lamb patties

½ x 4

4

3

5-8

Braising
To braise means to cook food very slowly in liquid in a covered container. The secret is to go slowly! You can braise on top of the stove or in a slow, 250° oven. Its all-over heat gives a deeper, richer flavor and even cooking. Don't drown the food in liquid but use enough to cook in a moist environment.  The best cuts of meat for braising are lean, tough cuts such as shanks. Keep in mind that there is very little moisture in the meat. Don't think about "cooking" as much as "encouraging" the meat to tenderness. The cooking liquid can be water, wine, stock, or a combination.

Check for doneness with a pair of tongs. When the meat is done, it will pull away from the bone with no resistance. Let the braised meat cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.

Cut

Average
Weight or Thickness

Approximate
Cooking Time

Neck Slices

3/4 inch

1 hour

Shoulder Chops

3/4 to 1 inch

45-60 minutes

Breast - stuffed

2 - 3 pounds

1 ½ - 2 hours

Breast - rolled

1 ½ - 2 pounds

1 ½ - 2 hours

Riblets

3/4 - 1 pound each

1 ½ - 2 hours

Shanks

3/4 - 1 pound each

1 - 1 ½ hours

Stew Meat

1 ½ inch pieces

1 ½ - 2 hours

 

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