Lamb Cooking Guidelines - Anoka Meat and Sausage

LAMB GUIDELINES

Roast lamb is often served well done; but, like beef, it can be roasted to the rare and medium stages as well. Rare lamb, roasted to an internal temperature of 140°F., is reddish inside. For medium lamb, the meat thermometer should read 160°F.; the meat will be brownish pink with a tinge of red. Well-done lamb (with an internal temperature of 170°F.) will show no sign of pink. To check the doneness of broiled, pan-broiled, or panfried lamb, cut a small slit in the center of the meat or near a bone and check the color. Braised lamb or lamb cooked in liquid should be fork-tender,
TIMETABLE FOR ROASTING LAMB* Oven temperature: 325°F.

	Approixmate cooking time (minutes per pound)**
Weight in pounds	Rare 140°F	Medium 160°F	Well done 170°F

Leg, whole
5—7	20—25	25—30	30—35
7—9	15—20	20—25	25—30

Leg, shank half
3—4	30—35	40—45	45—50

Leg, sirloin half
3—4	25—30	35—40	45—50

Leg roast, boneless
4—7	25—30	30—35	35—40

Rib roast (rack), roast at 375°F.
1 ½—2	30—35	35—40	40—45

Crown roast
2—3 (not stuffed)	15—20	25—30	30—35

Shoulder roast, square-cut, whole
4—6	20—25	25—30	30—35

Shoulder roast, boneless
3½—5	30—35	35—40	40—45

* Meat at refrigerator temperature.
**Remove meat from oven when internal temperature is 5° to 10° below desired doneness, since meat continues to cook for a few minutes. tTemperature on meat thermometer.