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For safety, the USDA recommends cooking
ground lamb dishes, such as lamb kabob
and lamb meatloaf to 160 degrees F on a
meat thermometer. However, whole muscle
lamb meats, such as lamb steaks, lamb
roasts and leg of lamb may be cooked to
145 degrees F (medium rare), 160 degrees
F (medium), or 170 degrees F (well
done).
Lamb cooking temperatures are important
to monitor in order to insure lamb meat
is safely cooked to the proper
temperature. When preparing lamb, use
the chart below as a guide to check
doneness when the lamb meat is oven
baked, grilled, and cooked in a bag.
Times are based on lamb at refrigerator
temperature (40 degrees F). Please keep
in mind that outdoor grills and
appliances can vary in heat. Although
the chart below recommends cooking times
as a general guide, there are many
variables that affect the actual amount
of time for a cut of lamb to reach a
particular stage of doneness. Therefore,
the only reliable guide for determining
doneness is with the use of an accurate
meat thermometer.
|
Cut of Lamb |
Size |
Cooking Method |
Medium Rare
(145 degrees F) |
Medium
(160 degrees F) |
Well Done
(170 degrees F) |
|
Lamb Leg, bone in |
5 to 7 pounds |
Roast 325 degrees F |
20 to 25 min./lb., 145
degrees F |
25 to 30 min./lb., 160
degrees F |
30 to 35 min./lb., 170
degrees F |
|
Lamb Leg, bone in |
7 to 9 pounds |
Roast 325 degrees F |
15 to 20 min./lb., 145
degrees F |
20 to 25 min./lb., 160
degrees F |
25 to 30 min./lb. 170
degrees F |
|
Lamb Leg, boneless,
rolled |
4 to 7 pounds |
Roast 325 degrees F |
25 to 30 min./lb., 145
degrees F |
30 to 35 min./lb., 160
degrees F |
35 to 40 min./lb. 170
degrees F |
|
Lamb Shoulder Roast or
Lamb Shank Leg Half
|
3 to 4 pounds |
Roast 325 degrees F |
30 to 35 min./lb., 145
degrees F |
40 to 45 min./lb., 160
degrees F |
45 to 50 min./lb. 170
degrees F |
|
Cubes, for Lamb Kabobs |
1 to 1-1/2 inch |
Broil / Grill |
N/A |
8 to 12 minutes, 160
degrees F |
N/A |
|
Ground Lamb Patties |
2 inches thick |
Broil / Grill |
N/A |
5 to 8 minutes, 160
degrees F |
N/A |
|
Lamb Chops, Rib or Loin |
1 to 1-1/2 inch thick |
Broil / Grill |
7 to 11 minutes, 145
degrees F |
15 to 19 minutes, 160
degrees F |
N/A |
|
Lamb Leg Steaks |
3/4 inch thick |
Broil / Grill 4 inches
from heat |
14 to 18 minutes, 145
degrees F |
14 to 18 minutes, 160
degrees F |
N/A |
|
Lamb Stew Meat, Lamb
Pieces, Lamb Shanks
|
1 to 1-1/2 inches thick,
3/4 to 1 lb.
|
Cover with liquid;
simmer |
N/A |
1-1/2 hours to 2 hours,
160 degrees F
|
N/A |
|
Lamb Breast, Rolled
|
1-1/2 pounds |
Braise 325 degrees F |
N/A |
1-1/2 to 2 hours, 160
degrees F |
N/A |
Source: USDA and American Lamb
Board
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