Lamb
cooking times

Legs, shoulders and racks.

Every lamb cut on the site

325°F · 2 hr 20 min – 3 hr (7 lb) · done at 145°F

300°F · 4 hr 35 min – 5 hr 50 min (5 lb) · done at 145°F

400°F · 20 min – 30 min · done at 145°F

SOURCE·USDA FSIS safe minimum internal temperatures·the doneness temperature on every card·REVIEWED JUL 2026

SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026

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