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.