tips & tricks for cooking lamb TIPS:
COOKING METHODS:
• Drain well • Cook to 160°F
• Grill • Pan Fry
• Broil • Bake
AFTER COOKING Let Lamb Rest
ALWAYS CUT Against The Grain
DON’T OVERCOOK Use a Meat Thermometer
PREFERRED DONENESS PULL TEMPERATURE FINAL INTERNAL TEMPERATURE* Medium Rare 135°F 145°F Medium 150°F 160°F Well 160°F 170°F Allow meat to rest for 3 minutes
RETAIL CUT
PRIMAL
COOKING METHOD
COOKING TIME
INTERNAL TEMPERATURE*
Bone-in | Boneless Leg Leg
Roast | Grill
20-25 min/lb 25-30 min/lb 30-35 min/lb
Medium -Rare 145°F Medium 160°F Well-Done 170°F
Ground Lamb
Grill | Pan Sear | Broil | Bake
6-7 min/lb
Medium 160°F
Kabob Meat
Grill | Broil
8-12 min/lb
Medium -Rare 145°F
Stew Meat
Simmer with liquid
9-12 min/lb
Medium -Rare 145°F
Lamb Chops
Shoulder Rib Loin
Grill | Broil | Pan Sear
9-12 min/lb
Medium -Rare 145°F
Rack of Lamb
Rib
Grill | Roast
9-12 min/lb
Medium -Rare 145°F
Lamb Ribs
Breast
Grill | Roast | Smoke
9-12 min/lb
Medium -Rare 145°F
Lamb Shanks
Leg Foreshank
Braise
1-2 hrs/lb
Medium 160°F
Lamb Shoulder
Shoulder
Braise | Roast | Smoke
20-25 min/lb 25-30 min/lb 30-35 min/lb
Medium -Rare 145°F Medium 160°F Well-Done 170°F
Need more info? visit americanlamb.com
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