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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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