Cooking lamb couldn’t get any easier!  Delicious in recipes or simply cooked on the grill, lamb is perfect for no-fuss weeknight meals.

To ensure lamb remains safe throughout cooking, the USDA* recommends cooking lamb patties and ground lamb mixtures, such as meat loaf, to a minimum internal temperature of 160°F as measured on a food thermometer.  However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145°F (medium rare), 160°F (medium), or 170°F (well done).  For approximate cooking times for use in meal planning, see the chart below.

Times are based on lamb at refrigerator temperature (40°F).  Remember appliances and outdoor grills can vary in heat.  Use a food thermometer to check for safe cooking and doneness.

Cut of Lamb	Size	Cooking Method	Cooking Time	Internal Temperature
Lamb Leg, Bone In	5 to 7 lbs.	Roast 325°F	20 to 25 min./lb. 25 to 30 min./lb. 30 to 35 min./lb.	Medium Rare 145°F Medium 160°F Well Done 170°F
	7 to 9 lbs.	Roast 325°F	15 to 20 min./lb. 20 to 25 min./lb. 25 to 30 min./lb.	Medium Rare 145°F Medium 160°F Well Done 170°F
Lamb Leg, Boneless, Rolled	4 to 7 lbs.	Roast 325°F	25 to 30 min./lb. 30 to 35 min./lb. 35 to 40 min./lb.	Medium Rare 145°F Medium 160°F Well Done 170°F
Shoulder Roast or Shank Leg Half	3 to 4 lbs.	Roast 325°F	30 to 35 min./lb. 40 to 45 min./lb. 45 to 50 min./lb.	Medium Rare 145°F Medium 160°F Well Done 170°F
Cubes, for Kabobs	1 to 1.5"	Broil/Grill	8 to 12 miunutes	Medium 160°F
Ground Lamb Patties	2" thick	Broil/Grill	7 to 11 minutes 15 to 19 minutes	Medium Rare 145°F
Chops, Rib, or Loin	1 to 1.5" thick	Broil/Grill	7 to 11 minutes 15 to 19 minutes	Medium Rare 145°F
Leg Steaks	.75" thick	Broil/Grill 4" from heat	14 to 18 minutes	Medium Rare 145°F Medium 160°F
Stew Meat, pieces	1 to 1.5"	Cover with liquid; simmer	1.5 to 2 hours	Medium 160°F
Shanks	.75 to 1 lb.	Cover with liquid; simmer	1.5 to 2 hours	Medium 160°F

* http://www.fsis.usda.gov/Fact_Sheets/Lamb_from_Farm_to_Table/index.asp