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

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

0 comments

Comments are now closed.

0 trackbacks

Get startcooking for Free

Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking!

using iTunes (windows & mac) using RSS for HD (appleTV or other HD-enabled) using RSS (windows & mac) get startcooking email updates

how do I use this?