Approximate Cooking Time (minutes per pound)

Lamb Cut	Weight	Medium-Rare (145°F)	Medium (160°F)	Well Done (170°F)
Whole leg	5-7 lbs	15-20 min	20-25 min	25-30 min
Whole leg	5-7 lbs	20-25 min	25-30 min	30-35 min
Leg (shank half)	5-7 lbs	25-30 min	30-40 min	35-45 min
Leg (sirloin half)	3-4 lbs	25 min	35 min	45 min
Leg roast (boneless)	4-7 lbs	20 min	25 min	30 min
Rib roast or rack (cook at 375°F)	1.5-2.5 lbs	30 min	35 min	40 min
Crown roast (unstuffed cook at 375°F)	2-3 lbs	25 min	30 min	35 min
Shoulder roast	4-6 lbs	20 min	25 min	30 min
Shoulder roast (boneless)	3.5-6 lbs	35 min	40 min	45 min

Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands.

Approximate Cooking Time (minutes per side)

Lamb Cut	Thickness or Weight	Medium-Rare (145°F)	Medium (160°F)	Well Done (170°F)
Chops (shoulder, loin, or rib)	1 in	5 min	8 min	10 min
Steaks (sirloin or leg)	1 in	5 min
Kabobs	1 in cubes	4 min
Patties	0.5 in		3 min
Leg (butterflied, cooked with indirect heat)	4-7 lbs	40-50 min total

Approximate Cooking Time (total time)

Lamb Cut	Total Weight	Regular-Size Oven Bag 10″ x 16″	Large-Size Oven Bag 14″ x 20″	Turkey-Size Oven Bag 19″ x 23 ½”
Leg of lamb (bone-in)	8-10 lbs			2-2.5 hrs
Leg of lamb (boneless)	7-8 lbs			1.75-2.25 hrs
Leg roast (rolled, boneless)	2-4 lbs	1-1.5 hrs
Leg roast (rolled, boneless)	4-5 lbs		1.5-2 hrs
Leg roast (half, bone-in)	3-5 lbs		1-1.5 hrs

Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon of flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Remove the lamb from the oven when the meat thermometer reaches 150°F or when the meat is fork-tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs, gather the oven bag loosely around the lamb meat allowing room for heat circulation, then close the bag with a nylon tie, and cut away any excess oven bag.