Recipe: How to Roast Lamb - Basic Instructions and Timetable

HOW TO ROAST LAMB

Roasting is a dry heat cooking method where the lamb is cooked in an oven.

To prepare a lamb roast, simply place roast fat-side up on rack in open roasting pan, sprinkling with seasonings, as desired. Insert meat thermometer in the thickest muscle, being careful not to let the thermometer rest against a bone or in fat or the temperature reading will be inaccurate. Do not add water. Do not cover.

Roast to desired degree of doneness, following approximate time on timetable chart. Remove roasts from oven when thermometer registers about 10 degrees lower than the desired doneness. Allow to stand in a warm place for 10 to 15 minutes after removal from the oven to make slicing easier. During this period, the roast will continue to cook and internal temperatures will rise.

*Note: Larger roasts may take less roasting time per pound than smaller roasts.

TIMETABLE FOR ROASTING LAMB

Legs, bone-in (5 to 7 pounds)
325 degrees F - 19 to 27 minutes per pound

Legs, bone-in (7 to 9 pounds)
325 degrees F - 14 to 20 minutes per pound*

Legs, boneless, rolled and tied (4 to 7 pounds)
325 degrees F 28 to 34 minutes per pound

Sirloin Roast, boneless (1-1/4 to 1-3/4 pounds)
325 degrees F 33 to 40 minutes per pound

Shoulder, pre-sliced (2 to 5 pounds)
325 degrees F 30 to 35 minutes per pound

Rib roast, rack (1-1/2 to 2-1/2 pounds)
375 degrees F 26 to 33 minutes per pound

Crown roast (not stuffed) (2 to 3 pounds)
375 degrees F 19 to 30 minutes per pound

NOTE:
Cooking timetables may be used as a reference guide for the preparation of lamb. However, these timetables are guidelines only as variations in cuts and cooking equipment will alter times.

A meat thermometer is the best tool to determine the doneness of lamb. Insert the meat thermometer into the center of the meat, being careful not to touch any fat, bone or the bottom of the pan. In general, ground lamb should be cooked to an internal temperature of 160 degrees F. Steaks and roasts should be cooked to 145 degrees F (medium-rare), 160 degrees F (medium) and 170 degrees F for well.

Source: USDA