Lamb Cooking Times
|
Lamb Cooking Times |
|
| Lamb cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to check doneness when the meat is oven baked, grilled, and cooked in a bag. Hormel Foods |
| LAMB Cooking Temperatures and Times | ||||
| Oven cooked at 325°F | Approximate Cooking Time (Minutes per pound) | |||
| Cut | Weight | Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
| Whole leg | 5-7 lbs 7-9 lbs |
15-20 min 20-25 min |
20-25 min 25-30 min |
25-30 min 30-35 min |
| Leg shank half | 3-4 lbs | 25-30 min | 30-40 min | 35-45 min |
| Leg sirloin half | 3-4 lbs | 25 min | 35 min | 45 min |
| Leg roast (boneless) | 4-7 lbs | 20 min | 25 min | 30 min |
| Rib roast or rack (cook at 375°F) |
1 1/2-2 1/2 lbs | 30 min | 35 min | 40 min |
| Crown roast, unstuffed (cook at 375°F) |
2-3 lbs | 25 min | 30 min | 35 min |
| Shoulder roast | 4-6 lbs | 20 min | 25 min | 30 min |
| Shoulder roast (boneless) | 3 1/2-6 lbs | 35 min | 40 min | 45 min |
| Grilled with high heat | Thinkness or Weight |
Approximate Cooking Time (Minutes per side) | ||
| Cut | Med-Rare (145°F) |
Medium (160°F) |
Well Done (170°F) |
|
| Chops - shoulder, loin or rib | 1 inch | 5 min | 8 min | 10 min |
| Steaks - sirloin, or leg | 1 inch | 5 min | ||
| Kabobs | 1 inch cubes | 4 min | ||
| Patties | 1/2 inch | 3 min | ||
| Leg, butterflied (indirect heat) | 4-7 pounds | 40-50 min total | ||
| Start with meat at refrigerated temperature. Remove lamb from oven when it reaches 5° to 10°F below desired doneness; temperature will continue to rise as it stands. | ||||
| Cooked at 325° in Oven Bag | Total Weight |
Approximate Cooking Time | ||
| Cut | Regular Size 10"x16" |
Large Size 14"x20" |
Turkey Size 19"x23 1/2" |
|
| Leg of lamb, bone-in | 8-10 lbs | 2-2 1/2 hrs | ||
| Leg of lamb, boneless | 7-8 lbs | 1 3/4-2 1/4 hrs | ||
| Leg roast, rolled, boneless | 2-4 lbs 4-5 lbs |
1-1 1/2 hrs | 1 1/2-2 hrs |
|
| Leg roast, half, bone-in | 3-5 lbs | 1-1 1/2 hrs | ||
| Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove lamb from oven when meat thermometer reaches 150°F or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | ||||