Safe Cooking Temperatures: Lamb

posted in Reference Charts, Meat, Poultry and Seafood by Kathy Maister

The following is from the United States Department of Agriculture:

“For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 160 °F as measured on a food thermometer. However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources. Times are based on lamb at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of lamb.”

http://www.fsis.usda.gov/Fact_Sheets/Lamb_from_Farm_to_Table/index.asp

Approximate Lamb CookingTimes °F

Cut of Lamb	Size	Cooking Method	Cooking Time	Internal Temperature
Lamb Leg, bone in	5 to 7 lbs.	Roast 325°	20 to 25 min./lb.	Medium rare 145°
			25 to 30 min./lb.	Medium 160°
			30 to 35 min./lb.	Well done 170°
	7 to 9 lbs.	Roast 325°	15 to 20 min./lb.	Medium rare 145°
			20 to 25 min./lb	Medium 160°
			25 to 30 min./lb.	Well done 170°
Lamb Leg, boneless, rolled	4 to 7 lbs.	Roast 325°	25 to 30 min./lb.	Medium rare 145°
			30 to 35 min./lb.	Medium 160°
			35 to 40 min./lb.	Well done 170°
Shoulder Roast or Shank Leg Half	3 to 4 lbs.	Roast 325°	30 to 35 min./lb.	Medium rare 145°
			40 to 45 min./lb.	Medium 160°
			45 to 50 min./lb.	Well done 170°
Cubes, for Kabobs	1 to 1½"	Broil/Grill	8 to 12 minutes	Medium 160°
Ground Lamb Patties	2" thick	Broil/Grill	5 to 8 minutes	Medium 160°
Chops, Rib, or Loin	1 to 1½" thick	Broil/Grill	7 to 11 minutes	Medium rare 145°
			15 to 19 minutes	Medium 160°
Leg Steaks	¾" thick	Broil/Grill 4" from heat	14 to 18 minutes	Medium rare 145°Medium 160°
Stew Meat, pieces	1 to 1½"	Cover with liquid; simmer	1½ to 2 hours	Medium 160°
Shanks	¾ to 1 lb.
Breast, Rolled	1½ to 2 lb.	*Braise 325°	1½ to 2 hours	Medium 160°

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Source: USDA Last modified - May 2007

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