One of the joys of raising sheep is the farm-to-table tradition of cooking lamb. On this page I’ll share the basics of how to cook lamb, including the main cuts of lamb you can order from your butcher, herbs and spices that complement the unique flavors of lamb, and the ideal internal temperature for lamb to maximize the flavor (while still being safe). I hope that you get inspired to cook more lamb and support farmers in the sheep industry by dining on delicious lamb!
What’s the Best Internal Temperature for Lamb?
The USDA recommends that you cook lamb roasts to 145 degrees F. If you’re new to cooking, however, it’s important to know that you should let your lamb roast rest after you take it out of the oven or off the grill. During this time your meat’s temperature will continue to rise, so if you pull your roast from the oven at 145 degrees, the final internal temperature of the meat will be about 10 degrees higher after resting for 5-10 minutes.
| How You Want Your Lamb Cooked | When to Pull Your Lamb from the Oven or Grill | Final Internal Temperature |
|---|---|---|
| Medium Rare | 135 degrees F | 145 degrees F |
| Medium | 150 degrees F | 160 degrees F |
| Well | 160 degrees F | 170 degrees F |
Personally, I like to pull my lamb around 140 degrees internal temperature. This retains the nice moist and light pink center and the meat isn’t dried out, but it’s not so rare that your guests question your kitchen chops (pun intended).
Why You Must Let Your Lamb Rest After Cooking
The reason you want your meant to rest is that this cooling and resting period allows the meat tissues to hold in the juice.
Have you ever cut into a piece of meat fresh out of the oven or fresh off the grill and the juices filled your plate or spilled off your cutting board? You cut into the meat too early!
Set your lamb roast aside, let it cool slightly (tent it with foil if you’re worried it will get too cold), then slice it for serving and you’ll be rewarded by all of that delicious juice staying in the meat, waiting for you at every bite.
Cooking Tips for The Best Lamb You’ve Ever Had
There are a few tricks I’ve learned over the years that are basic and easy for even the novice chef that will improve your odds of success when preparing lamb for your family or dinner party.
These are:
- Bring the lamb to room temperature before you cook it. You never want to cook a frozen cut of lamb, and you’ll be rewarded with better results if you take your roast or chops out of the refrigerator to let the temperature of the meat rise prior to grilling or roasting it.
- Let the lamb meat rest after cooking. As I just mentioned this small step will transform how your lamb tastes and your dinner guests will be raving about how moist and juicy the meat was at dinner.
- Cut lamb meat against the grain. If you look at your lamb roast you’ll be able to see a grain, or the lines of the meat running in a certain direction. Don’t cut along these lines, but cut across them. This will help the slices of your roast hold together better, and the meat will be juicier for every bite.
- Use a meat thermometer. Every oven and grill is different and basing your cooking duration on minutes instead of knowing the internal temperature of your meat is a sure way to be disappointed. Lamb is an expensive meat, so honor it by leaving nothing to chance. Internal meat thermometers are inexpensive and easy to use. I find using one to be liberating … I can set an alarm to go off on my desired internal temperature and take the meat out promptly when ready. In the meantime I can visit with my family and friends and not stress about the roast.
How to Cook Lamb Cuts (the most popular ones)
Bone-In Leg of Lamb
One of the most popular cuts of lamb for cooking is the bone-in leg of lamb.
Offering professional and home chefs an impressive presentation when prepared for dining, the bone-in leg of lamb can be a fantastic cut to use for a centerpiece when entertaining, or for a holiday dinner or special occasion. When cooking a bone-in leg of lamb, you’ll find that the bone adds a pleasant flavor and richness to the meat, but reduces the time it takes for the roast to come to temperature.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
| 5-7 pounds | Roast at 325 degrees F | Medium Rare Medium Well Done | 20-25 minutes / pound 25-30 minutes / pound 30-35 minutes / pound | 135 degrees Fahrenheit 150 degrees Fahrenheit 160 degrees Fahrenheit | 145 degrees Fahrenheit 160 degrees Fahrenheit 170 degrees Fahrenheit |
Boneless (BRT) Leg of Lamb
If you have your butcher prepare a BRT or Boneless Leg of Lamb, you’ll be treated to a very versatile cut of lamb meat which can be used for a variety of roasted lamb recipes.
Alternatively, you can cut up a boneless leg of lamb to prepare delicious lamb kabobs. I also have been known to butterfly a boneless leg of lamb and stuff it with cheese and aromatic vegetables for a delicious, showstopper entree when entertaining. A full boneless leg of lamb in America will typically weigh 7-8 pounds.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
| 4-7 pounds | Roast at 325 degrees F | Medium Rare Medium Well Done | 20-25 minutes / pound 25-30 minutes / pound 30-35 minutes / pound | 135 degrees Fahrenheit 150 degrees Fahrenheit 160 degrees Fahrenheit | 145 degrees Fahrenheit 160 degrees Fahrenheit 170 degrees Fahrenheit |
Shoulder Chop
Lamb chops can come from the rib, loin, sirloin, and shoulder of the animal. Shoulder lamb chops (you may also have heard them called blade or arm chops) are a popular cut of lamb because they cook faster than other cuts of meat. This makes them both economical and flavorful. Shoulder lamb chops are an excellent choice for quick, easy meals.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
3-4 pounds | Roast at 325 degrees F | Medium Rare Medium Well Done | 20-25 minutes / pound 25-30 minutes / pound 30-35 minutes / pound | 135 degrees Fahrenheit 150 degrees Fahrenheit 160 degrees Fahrenheit | 145 degrees Fahrenheit 160 degrees Fahrenheit 170 degrees Fahrenheit |
Kabob & Stew Lamb Meat
Kabob or stew lamb meat is usually trimmed and cubed from either the leg or shoulder.
Most grocery stores will have this prepared for you, though it’s cheaper to purchase a full shoulder or boneless leg of lamb and cube it yourself (you can freeze individual servings to prepare later). It’s a convenient choice for easy lamb recipes that the whole family is sure to love.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
| 1″-1.5″ | Broil or Grill | Medium Rare | 8-12 minutes / pound | 135 degrees Fahrenheit | 145 degrees Fahrenheit |
Ground Lamb
If you’re looking for a flavorful alternative to ground-beef burgers or traditional meat-loaf, then ground lamb is an excellent choice.
It’s mellow, mildly flavored, and takes seasoning very well. Ground lamb meat typically contains lean meat and trimmings from the shoulder, flank, leg, loin, rib, neck, shank, and breast of the lamb. From lamb meatballs, to shepherd’s pie, put a unique twist on dinner staples with ground lamb meat. Below is a good guide for cooking ground lamb burgers.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
| 4 ounces | Broil or Grill | Medium | 6-7 minutes / pound | 150 degrees Fahrenheit | 160 degrees Fahrenheit |
Loin Chop or Sirloin Lamb Chop
If you’re shopping for lamb at the grocery store, loin lamb chops are probably what you’ll see front and center at the butcher counter. Lamb loin chops are lean and flavorful, come in a convenient 3-4 ounce serving size, and are popular with chefs for the “T” shaped bone in them, which makes for an attractive presentation on the plate.
A value-oriented lamb chop cut, the sirloin lamb chop is cut from the leg, and you can identify this cut of lamb because there will be a cross-cut section of the leg bone within the meat. While rib and loin chops are the most prized lamb chop cuts, sirloin lamb chops provide a very tender and flavorful alternative which are less expensive.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
| 1-1.25 inches thick | Broil or Grill | Medium Rare | 9-12 minutes / pound | 135 degrees Fahrenheit | 145 degrees Fahrenheit |
Lamb Shank
One of my personal favorite cuts of lamb to cook with is the lamb shank.
It’s inexpensive and perfect for the slow-cooker, where it’s easy to prepare melt-off-the-bone lamb shanks. A delicious, lean cut of meat, the lamb shank is low on fat but big on flavor. Lamb shanks come in foreshanks and hindshanks, and each one is a perfect size for a hearty, individual serving, making it a very popular cut of lamb to use in recipes in our house.
| Size | Cooking Method | Desired Doneness | Cooking Time (approx) | Internal Temp to Pull | Finished Internal Temp |
|---|---|---|---|---|---|
| 1/2-1 pound | Braise | Medium | 1-2 hours / pound | 150 degrees Fahrenheit | 160 degrees Fahrenheit |
Rack of Lamb
If you’re looking for a showstopper presentation (which is actually quite easy to prepare), then consider serving a rack of lamb.
This cut of lamb meat offers 8 chops per rack, and an American Rack of Lamb typically weighs about 2 pounds. If you serve a Frenched Rack of Lamb, then a few inches of meat will be removed from the bones, and the ultimate entree is a Crown Roast (two frenched racks of lamb tied together to form the shape of a crown).
Lamb Ribs
If you’re in the market for a delicious cut of lamb meat, but you’re on a budget, then we recommend lamb spareribs or Denver ribs.
Ideal for braising, grilling, or served as a substitute for pork in your household’s most popular barbecue ribs recipe, lamb rips are delicious, inexpensive, and very easy to prepare, making them a great cut of lamb to have in your freezer.