LAMB Roasting Guides
Cut of Meat
Weight in Pounds
Roasting Time
Remove from oven when internal temperature reaches:
Leg Roast (whole, bone-in)
Roast at 325°F
Let stand 10 to 15 minutes.
5 to 7
7 to 9
20 to 25 minutes per lb.
25 to 30 minutes per lb.
15 to 20 minutes per lb.
20 to 25 minutes per lb.
140°F medium-rare
155°F medium
140°F medium-rare
155°F medium
Leg Roast (whole, boneless)
Roast at 325°F
Let stand 10 to 15 minutes.
4 to 7
25 to 30 minutes per lb.
30 to 35 minutes per lb.
140° medium-rare
155° medium
Shoulder Roast or Shank Leg Half
(bone-in)
Roast at 325°F
Let stand 10 to 15 minutes.
3 to 4
30 to 35 minutes per lb.
40 to 45 minutes per lb.
140°F medium-rare
155°F medium
Rack of Lamb
Roast at 375°F
Let stand 10 to 15 minutes.
1 1/2 to 2 1/2
30 minutes per lb.
35 minutes per lb.
40 minutes per lb.
145°F medium-rare
160°F medium
170°F well done