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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