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Lamb is a versatile product and works well all the way from quick, easy to prepare dishes to gourmet presentations.
Roasting Lamb
Place lamb, fat side up (if present), on a rack in an open, shallow roasting pan.
A meat thermometer is the best guide for checking doneness. It measures the internal temperature of the cooked lamb. Insert the meat thermometer into the center of the thickest muscle of the meat, being careful not to let the thermometer touch any fat or bone, or the bottom of the pan.
Roast lamb to desired doneness (145 to 150º F. for medium-rare and 160º F for medium). Push the thermometer into the meat a little farther. If the temperature drops, continue cooking. If the temperature stays the same, remove the roast from the oven.
To make slicing easier, allow larger roasts to stand for 15 to 20 minutes after removing from oven. Cover the meat with foil to help keep it warm. The meat will continue to cook slightly during standing, so remove the roast from the oven at a slightly lower degree of doneness than you prefer. Roast 325º F. until meat thermometer registers 5º below desired doneness. Allow smaller roasts to stand for 5 to 10 minutes after removing from the oven.
Do not add water or liquid, and do not cover.
Timetable for Roasting Lamb
Oven Temperature: 325º F (not preheated)
Final Meat Thermometer Reading:
145 to 150º F. medium-rare; 160º F medium. |
Approx. Cooking Time (min. per lb.) |
Lamb Cut |
Medium-rare |
Medium |
Leg, Bone-in (5 - 7 lbs.) |
15 |
20 |
Leg, Bone-in (7 - 9 lbs.) |
20 |
25 |
Leg, Boneless Rolled and Tied (4 - 7 lbs.) |
20 |
25 |
Sirloin Roast, Boneless
(1 1/4 - 1 3/4 lbs.) |
45 |
55 |
Shoulder, Boneless Rolled and Tied (3 ½ - 6 lbs.) |
35 |
40 |
Shoulder, pre-sliced (2 - 5 lbs.) |
30 |
35 |
Oven Temperature: 375º F. (not preheated).
Final Meat Thermometer Reading: 145 to 150º F. medium-rare;
160º F medium. |
Approx. Cooking Time (min. per lb.) |
Lamb Cut |
Medium-rare |
Medium |
Rack (1 ½ -2 ½ lbs.) |
30 |
35 |
Crown Roast (not stuffed, 2 - 3 lbs.) |
25 |
30 |
Convection Roasting Lamb
Roasting in a convection oven takes place as hot air circulates around all the surfaces of the food. Because most Lamb cuts are naturally tender, lamb works well in convection cooking. The wide variety of convection ovens (or microwave ovens) available makes it difficult to create a timetable. The American Lamb Council suggests following the manufacturer's instructions.
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Broiling Lamb
• Broiling is a calorie-cutting technique because no added butter or oil is necessary and fats naturally present in the meat are left behind in broiler pan.
• Preheat broiler according to the manufacture's instructions.
• For easier clean-up, spray the rack of a broiler pan with nonstick spray coating.
• Place well-trimmed lamb on the unheated rack of a broiler pan.
• Measure from the source of heat to the top of meat and broil according to the suggested cooking times.
• Turn lamb over after half of the broiling time.
• Use tongs to turn chops and steaks to avoid the loss of natural juices.
• Season, if desired, and serve immediately.
Timetable for Broiling Lamb
| Distance from Heat Source: 3-4 inches |
Approx. Cooking Time |
Lamb Cut |
Medium |
Loin Chops (1" thick) |
10/15 |
Rib Chops (1" thick) |
10/15 |
Sirloin steaks (1" thick) |
12/15 |
Center Cut Round Leg Steak (1" thick) |
15/20 |
Cubes for Kabobs (1 1/4" pieces) |
10/15 |
Lamb Patties (1 1/2" x 4) (4 oz. each) |
12 |
2-3" Shoulder Chops,
Round Bone or Blade (1" thick)
Distance from Heat Source: 4-5 inches |
10/12 |
Butterflied Leg (4-7 lbs.) |
45/65 |
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Grilling Lamb
Trim lamb before cooking to eliminate smoke and fire flare-ups.
Check the coal temperature by holding the palm of your hand about 4 inches above the hot coals. Coals are moderate in temperature if your hand can be comfortably held over the heated coals for 4 seconds.
Grill the meat 4 inches from moderate coals, uncovered, to the desired doneness following approximate times on the chart.
Timetable for Grilling Lamb
| Cooked on an open grill 4 inches from heat with coals at a moderate temperature |
Approx. Cooking Time (min.) |
Lamb Cut |
Medium |
Shoulder Chops
Arm or Blade (3/4" thick) |
10/15 |
Loin or Double Loin Chop
(1" thick) |
15 |
Rib or French Rib Chops
(1" thick) |
15 |
Boneless Sirloin Steaks or
Sirloin Chop (1" thick) |
15 |
Center Cut Round Leg Steak
(1" thick) |
15/20 |
Cubes for Kabob
(1 1/4" pieces) |
15/20 |
Lamb Patties
(1/2"x 4" 4 oz. each) 13
Butterflied Leg
(4-7 lbs.) |
40/45 |
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Braising Lamb
Place lamb (shoulder cuts, breasts, riblets, shanks, or stew cubes) in a small amount of heated oil in heavy skillet. Cook slowly over moderate heat until lamb is browned on all sides.
Remove excess pan drippings. Season, if desired. Add a small amount (1/4 to 1/3 cup) of liquid, such as water, vegetable juice, or soup.
Cover tightly and simmer lamb over low heat until fork tender. A sauce or gravy can be made from pan drippings, if desired.
Timetable for Braising Lamb
Lamb Cut |
Hours |
Shoulder Chops (1" thick)
Round Bone or Blade (1 3/4 lbs.)
|
1 - 1 1/4 |
Shanks (3 lbs.) |
1 - 1 1/2 |
Stew Cubes (1" pieces 1 1/4 lbs.) |
1 1/4 - 1 1/2 |
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Pan-Broiling Lamb
Place lamb (loin chops, shoulder chops, sirloin chops or steaks, round leg steaks or ground lamb patties) in a preheated heavy non-stick skillet. Do not add oil, shortening, butter, margarine, or water.
Do not cover.
Cook slowly over moderate heat until the lamb is browned on both sides and is of desired doneness, removing any pan drippings that accumulate.
Season, if desired, and serve immediately.
Pan-Frying Lamb
Place lamb (see Pan-Broiling Lamb above for the best cuts) in a small amount of heated oil in a heavy skillet.
Do not cover.
Cook slowly over moderate heat until lamb is browned on both sides and is of desired doneness. Season, if desired, and serve immediately.
Cooking Lamb in Liquid/Stewing
Place lamb (see Braising Lamb for the best cuts) in a small amount of heated oil in a heavy skillet. Cook slowly over moderate heat until lamb is browned on all sides, removing excess pan drippings.
Season, if desired.
Cover lamb with a liquid, such as water, vegetable juice, or soup. Cover tightly and simmer lamb over low heat until fork tender.
Convection Roasting Lamb
Roasting in a convection oven takes place as hot air circulates around all the surfaces of the food. Because most Lamb cuts are naturally tender, lamb works well in convection cooking. The wide variety of convection ovens (or microwave ovens) available makes it difficult to create a timetable. The American Lamb Council suggests following the manufacturer's instructions.
Print these Instructions
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