|
Roasting
at 325F Oven Temperature (not preheated)
|
Cut
|
Approx Weight
|
Final Thermometer Reading
|
Approx Cooking Time
|
| |
Lbs
|
Degrees F
|
Min. per Lb
|
|
Leg
|
7-9
|
140F (rare)
|
15-20
|
|
|
|
160F (medium)
|
20-25
|
|
|
|
170F (well)
|
25-30
|
|
Leg
|
5-7
|
140F (rare)
|
20-25
|
|
|
|
160F (medium)
|
25-30
|
|
|
|
170F (well)
|
30-35
|
|
Leg, Boneless
|
4-7
|
140F (rare)
|
25-30
|
|
|
|
160F (medium)
|
30-35
|
|
|
|
170F (well)
|
35-40
|
|
Leg, Shank Half
|
3-4
|
140F (rare)
|
30-35
|
|
|
|
160F (medium)
|
40-45
|
|
|
|
170F (well)
|
45-50
|
|
Leg, Sirloin Half
|
3-4
|
140F (rare)
|
25-30
|
|
|
|
160F (medium)
|
35-40
|
|
|
|
170F (well)
|
45-50
|
|
Shoulder - Boneless
|
3.5-5
|
140F (rare)
|
30-35
|
|
|
|
160F (medium)
|
35-40
|
|
|
|
170F (well)
|
40-45
|
Broiling
at Moderate Temperatures
|
Cut
|
Approx Thickness
|
Approx Weight
|
Distance from Heat
|
Approx Total Cooking Time
|
| |
Inches
|
Ounces
|
Inches
|
Minutes
|
|
Shoulder Chops
|
3/4
- 1
|
5-9
|
3-4
|
7-11
|
|
Rib Chops
|
1
|
3-5
|
3-4
|
7-11
|
|
Rib Chops
|
1 ˝
|
4.5-7.5
|
4-5
|
15-19
|
|
Loin Chops
|
1
|
3-5
|
3-4
|
7-11
|
| |
1 ˝
|
4.5-7.5
|
4-5
|
15-19
|
|
Sirloin Chops
|
3/4 - 1
|
6-10
|
3-4
|
12-15
|
|
Leg Steaks
|
3/4 - 1
|
11-18
|
3-4
|
14-18
|
|
Cubes for Kabobs
|
1-1 ˝
|
|
4-5
|
8-12
|
|
Ground lamb patties
|
˝ x 4
|
4
|
3
|
5-8
|
Cooking
in Liquid
Cut - Lamb
for stew
Average
Size - 1 to 1 ˝ inch pieces
Approx. Total Cooking Time - 1 ˝ - 2 hours
Braising
|
Cut
|
Avg. Weight or Thickness
|
Approx. Total Cooking Time
|
|
Neck Slices
|
3/4 inch
|
1 hour
|
|
Shoulder Chops
|
3/4 to 1 inch
|
45-60 minutes
|
|
Breast - stuffed
|
2 - 3 pounds
|
1 ˝ - 2 hours
|
|
Breast - rolled
|
1 ˝ - 2 pounds
|
1 ˝ - 2 hours
|
|
Riblets
|
3/4 - 1 pound each
|
1 ˝ - 2 hours
|
|
Shanks
|
3/4 - 1 pound each
|
1 - 1 ˝ hours
|
|
Lamb for stew
|
1 ˝ inch pieces
|
1 ˝ - 2 hours
|
**Based
on meat taken directly from the refrigerator.
|
