Cooking Lamb

For a special dinner, there's nothing like Roast Leg of Lamb.  Be sure to check out many of our marinades, jellies and other gourmet items from Stonewall Kitchen to accompany your favorite cut of lamb.  During the summer there's nothing like lamb chops or lamb kabobobs on the grill. 

 

Lamb Roasting Guide
LAMB CUT OVEN TEMPERATURE MEDIUM RARE INTERNAL TEMPERTAURE
AFTER RESTING
Leg of Lamb
350° F 20 minutes per pound 145° F
Loin of Lamb
325° F 20 minutes per pound 145° F
Rack of Lamb
375° F 30 minutes per pound 145° F
Boneless Leg of Lamb
350° F 25 minutes per pound 145° F
Lamb Grilling Guide
LAMB CUT WEIGHT or THICKNESS COOKING TIME
(minutes per pound)
Rib or Loin Chops 1 inch 10 to 18 minutes
Rack of Lamb 1 to 1½ pounds 25 to 35 minutes
Lamb Kabobs 1 inch cubes 8 to 12 minutes
Lamb Patties ½ inch (4 ounces) 8 to 10 minutes
Lamb chops and steaks are done when a meat thermometer reads 145° for medium-rare,
160° for medium and 170° for well-done. For perfect grilling, turn meat halfway through grilling time.
All cook times are based on cooking over ash-covered coals. 
All cooking times are based on lamb removed directly from the refrigerator.
Always use a meat thermometer to insure food safety.
We are not responsible for typographical errors.