Cooking Lamb: Methods & Cuts

Tender, tasty and versatile, lamb lends itself to a variety of cooking methods and elegant dishes. Use these tips and recipes from Giant Eagle® to create a perfect meal with lamb as the centerpiece.
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Braising and Stewing: Best for less-tender shoulder and flank cuts as well as shanks. Recipes to try:

Roasting: Best for tender cuts such as leg, rib roast, (rack of lamb), and loin. You can also roast less-tender cuts if, for example, they’ve been marinated. Try:

Broiling and Grilling: Ideal for kebabs, chops, patties, and medallions. Recipes to try:

Skillet Cooking/Sautéing: Works well for chops, cutlets, ground lamb and stew meat. Recipes to try:

When is Lamb Done?

  • Don’t guess and don’t cut into the meat to check doneness — use a good meat thermometer.
  • Remove lamb from cooking heat when the thermometer reads 5-10° less than desired temperature.
  • Let lamb rest before serving to allow juices to settle: 5 minutes for thin cuts, 20 minutes before carving roasts.
  • To ensure lamb remains safe throughout cooking, the USDA recommends cooking ground lamb to a safe minimum internal temperature of 160oF as measured on a food thermometer. Other cuts, including roasts and chops, should be cooked to at least 145oF (medium-rare).

Lamb Cut

Size

Cooking Method

Cooking Time

Internal Temperature

Lamb Leg, Bone In

5-7 lbs.

Roast 325oF

20-25 min./lb.

25-30 min./lb.

30-35 min./lb.

Medium-Rare 145oF

Medium 160oF

Well-Done 170oF

Lamb Leg, Bone In

7-9 lbs.

Roast 325oF

15-20 min./lb.

20-25 min./lb.

25-30 min./lb.

Medium-Rare 145oF

Medium 160oF

Well-Done 170oF

Lamb Leg, Boneless, Rolled

4-7 lbs.

Roast 325oF

25-30 min./lb.

30-35 min./lb.

35-40 min./lb.

Medium-Rare 145oF

Medium 160oF

Well-Done 170oF

Shoulder Roast or Shank Leg, Half

3-4 lbs.

Roast 325oF

30-35 min./lb.

40-45 min./lb.

45-50 min./lb.

Medium-Rare 145oF

Medium 160oF

Well-Done 170oF

Cubes, for Kabobs

1"-1 ½"

Broil/Grill

8-12 min.

Medium 160oF

Ground Lamb Patties

2" thick

Broil/Grill

7-11 min. (broil)

15-19 min. (grill)

Medium160oF

Chops, Rib or Loin

1"-1 ½"thick

Broil/Grill

7-11 min. (broil)

15-19 min. (grill)

Medium-Rare 145oF

Leg Steaks

1/2 " thick

Broil/Grill 4" from heat

14-18 min.

Medium-Rare 145oF

Stew Meat, Pieces

1"-1 ½"

Braise/Stew

1 ½-2 hr.

Medium-Rare 145oF

Medium 160oF

Shanks

½ -1 lb.

Braise/Stew

1 ½ 2 hr.

Medium 160oF


Related Articles:

Sources:
American Lamb Board
Is It Done Yet?
Braising/Stewing Lamb
Roasting Lamb
Lamb 101