Included here are time and temperature charts as well as special cooking tips and techniques to complement the delicious flavor of lamb.

Using a Thermometer

We do recommend use of a thermometer with roasts and other larger cuts to assure that the lamb reaches the desired degree of doneness.  For an accurate temperature reading, the thermometer should be placed in the thickest muscle and should not rest against a bone or in fat.  Larger roasts may take less time per pound than smaller roasts.

Standing Time

Remove larger roasts from the oven when the temperature registers about five degrees lower than the desired degree of doneness.  Allow to stand in a warm place for 15 to 20 minutes.  During this period, the roast will continue to cook, and the internal temperature may rise as much as five degrees.  Smaller roasts may not rise in temperature after removing from the oven; serve these roasts within 5 to 10 minutes.

Serving Size

Our recommendations for serving sized reflect those of the Dietary Guidelines for Americans and the Food Guide Pyramid.  For example, these familiar servings will provide approximately three ounces of cooked, lean lamb:

With boneless roasts, one pound of uncooked meat will yield 3 to 4 servings.  Examples include the boned, rolled and tied leg of lamb; sirloin; top round; the inside-out leg and the boned, rolled and tied shoulder.  Bone-in roasts - square-cut shoulder, whole or steamship leg of lamb - will provide 2 to 3 servings per pound.  Economical shanks yield about 2 servings per pound.

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