Cooking Time & Tempratures by Cut
CUT OF LAMB |
SIZE |
COOKING METHOD |
COOKING TIME |
INTERNAL TEMPERATURE |
|---|---|---|---|---|
|
LAMB LEG, BONE IN |
5-7 lbs. |
Roast 325oF |
20-25 min/lb |
Medium-Rare 145oF |
|
LAMB LEG, BONE IN |
7-9 lbs. |
Roast 325oF |
15-20 min/lb |
Medium-Rare 145oF |
|
LAMB LEG, BONELESS, ROLLED |
4-7 lbs. |
Roast 325oF |
25-30 min/lb |
Medium-Rare 145oF |
|
SHOULDER ROAST OR SHANK LEG, HALF |
3-4 lbs. |
Roast 325oF |
30-35 min/lb |
Medium-Rare 145oF |
|
CUBES, FOR KEBOBS |
1″-1.5″ |
Broil/Grill |
8-12 minutes |
Medium 160oF |
|
GROUND LAMB PATTIES |
2″ thick |
Broil/Grill |
7-11 minutes |
Medium160oF |
|
CHOPS, RIB OR LOIN |
1″-1.5″ thick |
Broil/Grill |
7-11 minutes |
Medium-Rare 145oF |
|
LEG STEAKS |
.5″ thick |
Broil/Grill 4″ from heat |
14-18 minutes |
Medium-Rare 145oF |
|
STEW MEAT, PIECES |
1″-1.5″ |
Cover wtih liquid; simmer |
1.5-2 hours |
Medium-Rare 145oF |
|
SHANKS |
.5-1 lb. |
Cover wtih liquid; simmer |
1.5-2 hours |
Medium 160oF |
Buying and Storing
American Lamb is widely available at grocery stores, gourmet food retailers, and butcher shops. It you do not see it displayed, just ask. When shopping for American Lamb, look for meat that has a soft pink to red coloring with white marbling.
Fresh American Lamb should be stored in the refrigerator or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below. Ground lamb or stew meat should be used within 2 days. Lamb chops and roasts should be used within 3-5 days. If you plan to freeze lamb for long periods of time, be sure to wrap the original packaging with airtight freezer wrap or place it in an airtight freezer bag to prevent freezer burn. To maintain optimum quality, frozen lamb should be used within 3-4 months.
There are three ways to safely thaw frozen lamb:
In the refrigerator—once frozen lamb has thawed in the refrigerator, lamb roasts and chops should be used within 3-5 days; ground lamb or stew meat should be used within 1-2 days. If you do not use the lamb within this time period, you may refreeze lamb without cooking it first.
In cold water—leave frozen lamb in its packaging, making sure it is airtight. If not, transfer it to a leakproof bag. Keep the lamb submerged in cold water, changing the water every 30 minutes to continue thawing. Cook lamb immediately after thawing. It should not be refrozen unless cooked first.
In the microwave—as with the cold water method, when frozen lamb is thawed in the microwave, it must be cooked immediately. It should not be refrozen unless cooked first.
Lamb is Lean-Nutrition Facts
On average, a 3-ounce serving of lamb has only 75 calories and meets the Food and Drug Administration’s (FDA) definition for lean. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces)
As the chart below indicates, 3 ounces of lamb can easily fit within the daily fat, saturated fat, and cholesterol recommendations of the 2005 Dietary Guidelines for Americans.
FDA definition of leean (per 100 grams or 3.5 ounces)/Average value for 3-ounce cooked portion of lamb
| < 10 g total fat | < 8 g total fat |
| < 4.5 g saturated fat | < 3 g saturated fat |
| < 100 mg cholesterol | < 80 mg cholesterol |
