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
|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.