Roasting Lamb
- Place lamb, fat side up (if present), on a rack in an open, shallow roasting pan.
- Insert the meat thermometer into the center of the thickest muscle of the meat.
- Do not add water or liquid, and do not cover.
- Roast at 325°F until meat thermometer registers 5° below desired doneness.
- Remove from oven, cover with foil, and let stand 15 to 20 minutes before slicing.
Timetable for Roasting Lamb
Final Meat Thermometer Reading: 145°F to 150°F medium-rare, 160°F medium.
Lamb Cut |
Oven Temperature |
Approximate Cooking Time(min. per pound) |
| Lamb Leg, Bone-in (5 - 7 lbs.) | 325°F | 15 / 20 |
| Lamb Leg, Bone-in (7 - 9 lbs.) | 325°F | 20 / 25 |
| Lamb Leg, Boneless Rolled and Tied (4 - 7 lbs.) |
325°F | 20 / 25 |
| Lamb Bottom Leg Roast Rolled and Tied (1 - 1½ lbs.) |
325°F | 35 / 40 |
| Lamb Bottom Leg Roast Rolled and Tied (3 - 5 lbs.) |
325°F | 25 / 30 |
| Lamb Sirloin Roast, Boneless (1¼ - 1¾ lbs.) |
325°F | 45 / 55 |
| Lamb Top Round Roast, Boneless (1 - 1¼ lbs.) | 325°F | 50 - 60 total time |
| Lamb Shoulder, Boneless Rolled and Tied (3½ - 6 lbs.) |
325°F |
35 / 40 |
| Lamb Shoulder, Pre-sliced (2 - 5 lbs.) | 325°F |
30 / 35 |
| Lamb Rib Roast, Rack (1½ - 2½ lbs.) | 375°F |
30 / 35 |
| Lamb Crown Roast (not stuffed, 2 - 3 lbs.) | 375°F |
25 / 30 |