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Safe Cooking Temperatures: Lamb

posted in Meat, Poultry and Seafood, Reference Charts 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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