|
|
Place lamb,
fat side up (if present), on a rack in an open,
shallow roasting pan. |
 |
|
|
|
Insert the
meat thermometer into the center of the thickest
muscle of the meat. |
|
|
|
|
Do not add
water or liquid, and do not cover. |
|
|
|
|
Roast at
325°F until meat thermometer registers 5° below
desired doneness. |
|
|
|
|
Remove from
oven, cover with foil, and let stand 15 to 20 minutes
before slicing. |
|
|
|
|
Timetable for Roasting Lamb
Final Meat Thermometer
Reading: 145°F to 150°F medium-rare, 160°F medium.
|
|
|
| Lamb Cut |
Oven Temperature |
Approximate Cooking Time
(min. per pound)
(Medium-rare / Med.) |
| Lamb Leg, Bone-in (5 - 7 lbs.) |
325°F |
15 / 20 |
| Lamb Leg, Bone-in (7 - 9 lbs.) |
325°F |
20 / 25 |
Lamb Leg, Boneless
Rolled and Tied (4 - 7 lbs.) |
325°F |
20 / 25 |
Lamb Bottom Leg Roast
Rolled and Tied (1 - 1½ lbs.) |
325°F |
35 / 40 |
Lamb Bottom Leg Roast
Rolled and Tied (3 - 5 lbs.) |
325°F |
25 / 30 |
Lamb Sirloin Roast, Boneless
(1¼ - 1¾ lbs.) |
325°F |
45 / 55 |
| Lamb Top Round Roast,
Boneless
(1 - 1¼ lbs.) |
325°F |
50 - 60
total time |
Lamb Shoulder, Boneless
Rolled and Tied (3½ - 6 lbs.) |
325°F |
35 / 40 |
| Lamb Shoulder, Pre-sliced (2
- 5 lbs.) |
325°F |
30 / 35 |
| Lamb Rib Roast, Rack (1½ - 2½ lbs.) |
375°F |
30 / 35 |
| Lamb Crown Roast (not
stuffed, 2 - 3 lbs.) |
375°F |
25 / 30 |
Sign up for our monthly
email newsletter to
receive lamb recipes, nutrition information, restaurant
ideas and much more. |
