![]() Remove the lamb from the oven when the meat thermometer reaches 150 ☏ or when the meat is fork tender. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Oven Bag Instructions: Preheat the oven to 325 ☏. Leg (butterflied, cooked with indirect heat) Remove the meat from the oven when it reachesĥ° to 10☏ below the desired doneness the temperature will continue to rise as the meat stands.Īpproximate Cooking Time (minutes per side) Note: Start with meat at refrigerated temperature. LAMB Cooking Times and TemperaturesĪpproximate Cooking Time (minutes per pound) See the article, " Doneness of Lamb" for additional information on determining the proper doneness of lamb. Whether you are looking for a boneless leg of lamb cooking time or a rack of lamb cooking time, use the following chart as a cooking time and temperature guide for lamb cuts that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking. Using an accurate meat thermometer is the best way to ensure the proper doneness of lamb. Piercing the meat excessively with a fork should be avoided since it allows more juice to escape.Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked food. Season the cooked side with salt and pepper or other seasonings, then turn the lamb and broil on the second side until done. Thicker chops should be farther away thinner chops closer to the heat source. Place the lamb on a rack in the broiling pan and broil two to five inches from the source of heat. The method produces an excellent roast, but does result in some shrinkage and oven spattering.įor broiling, set the oven regulator for broil. However, if you prefer the French searing method when roasting, preheat the oven to 450 degrees and roast 15 or 20 minutes to brown, then reduce the heat to 325 degrees and continue roasting to desired degree of internal doneness. An internal temperature of 140 degrees is considered rare, 160 degrees is medium and 170 degrees well done. Juices will be clear and golden in color, not pink, when meat is cooked medium or well done.įor most cuts, including roasts, such as leg of lamb (boneless or bone-in), shank half, shoulder, rib roast or crown roast, use an oven temperature of 325 degrees. However, if unsure of doneness, especially when cooking a roast, it’s best to test the meat by piercing the thickest part of the lamb roast. Piercing the meat will cause precious juices to ooze and be lost. However, some cooks prefer higher temperatures to achieve crisp surfaces. For the ultimate test, cut a small sample of meat and bite into it.īecause of objections to the odor of lamb by some diners, the lamb council suggests using low to moderate heat for most dishes, since all protein foods toughen and shrink excessively when cooked at a sustained high heat. However, there is nothing like one’s own judgment when testing desired doneness of meat. We give guidelines for cooking lamb below. The French, for instance, prefer rare lamb, whereas Greeks enjoy lamb well done, almost falling from the bone. But doneness is a matter of personal preference. According to the American Lamb Council, Americans prefer lamb that is cooked medium rather than rare or well done.
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