Leg of Lamb (Bone-In)
at 325°F
The answer
2 hr 20 min – 3 hrat 325°F
Plan on 20 to 26 minutes per pound in a 325°F oven. A 7 lb leg of lamb (bone-in) lands around 2 hr 20 min – 3 hr. Done is 145°F on a food thermometer, plus a 20-minute rest — never the clock alone.
SOURCE·USDA FSIS safe minimum internal temperatures·325°F planning range derived·REVIEWED JUL 2026
USDA safe zone — 145°F and above
Done is a temperature, not a time. Every figure on this page is a planning range; the green band is the only part that decides. For a bone-in leg of lamb it opens at 145°F and a 20-minute rest.
Source—USDA Food Safety & Inspection Service safe minimum internal temperatures—doneness bands per standard cooking references—retrieved 2026-07
How this is worked out
- Anchor. Start from what USDA FSIS publishes for a bone-in leg of lamb — its safe minimum internal temperature of 145°F, and the FSIS roasting timetable where one exists for this cut.
- Rate. Convert the anchor into a planning rate at 325°F: 20–26 min/lb, cross-checked against at least three independently published sources.
- Scale. Multiply that rate by your weight. A 7 lb piece lands at 2 hr 20 min – 3 hr; the range is widened to cover source disagreement rather than averaged into false precision.
- First check. The first thermometer reading is set at 85% of the low end of the range — early enough that an under-reading costs nothing and a late one cannot cost the meal.
- Gate. The time is only a plan. It is not done until a food thermometer reads 145°F in the thickest part, then rests about 20 minutes. Time never overrides temperature on this site.
- Round. Every printed figure is rounded to the nearest 5 minutes; precision beyond that would be invented.
plan_low = weight_lb × 20 min/lb
plan_high = weight_lb × 26 min/lb
first_check = plan_low × 0.85
DONE ⟺ internal_temp ≥ 145°F AND rest ≥ 20 min
(USDA FSIS — the gate, not the clock)
SOURCE·USDA FSIS safe minimum internal temperatures·safe minimum for this cut·REVIEWED JUL 2026
Time by weight at 325°F
Planning ranges for a fully thawed, fridge-temperature leg of lamb (bone-in). The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 325°F | Check thermometer from |
|---|---|---|
| 5 lb | 1 hr 40 min – 2 hr 10 min | 1 hr 25 min in |
| 5.5 lb | 1 hr 50 min – 2 hr 25 min | 1 hr 35 min in |
| 6 lb | 2 hr – 2 hr 35 min | 1 hr 40 min in |
| 6.5 lb | 2 hr 10 min – 2 hr 50 min | 1 hr 50 min in |
| 7 lb | 2 hr 20 min – 3 hr | 2 hr in |
| 7.5 lb | 2 hr 30 min – 3 hr 15 min | 2 hr 10 min in |
| 8 lb | 2 hr 40 min – 3 hr 30 min | 2 hr 15 min in |
| 8.5 lb | 2 hr 50 min – 3 hr 40 min | 2 hr 25 min in |
| 9 lb | 3 hr – 3 hr 55 min | 2 hr 35 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 145°F on a food thermometer.
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
325°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 7 lb leg of lamb (bone-in) | Per pound |
|---|---|---|
| 325°F (this page) | 2 hr 20 min – 3 hr | 20–26 min/lb |
| 350°F | 2 hr 5 min – 2 hr 50 min | 18–24 min/lb |
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
When it is actually done
145°F internal
The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 20 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
SOURCE·USDA FSIS safe minimum internal temperatures·leg of lamb (bone-in) row of the FSIS chart·REVIEWED JUL 2026
Doneness temperatures
| Doneness | Internal temp | |
|---|---|---|
| Medium-rare | 130–135°F | below the USDA minimum |
| Medium | 135–145°F | |
| Medium-well | 145–155°F |
USDA FSIS recommends a minimum of 145°F with a 20-minute rest for whole cuts. Rare and medium-rare sit below that guideline — a personal choice many cooks make with fresh, well-handled meat, listed here because these are the temperatures cookbooks and restaurants use.
SOURCE·Standard published cooking references·doneness bands·REVIEWED JUL 2026
The clock tells you when to start looking. The thermometer tells you when to stop.
What the ledger does not tell you
- The low end of the range lands medium-rare, the high end medium — lamb leg is best decided by pull temperature, not by the clock.
- A boneless, rolled leg cooks slightly faster per pound and carves far more easily; bone-in has the better flavour argument.
- The muscle around the bone reads cooler — probe the thickest part of the meat away from the bone.
Answers people ask
How long does a bone-in leg of lamb take at 325°F?
Plan on 20 to 26 minutes per pound at 325°F. A 7 lb example takes about 2 hr 20 min – 3 hr. It is done when the internal temperature reaches 145°F on a food thermometer, not when the clock runs out.
What internal temperature is a bone-in leg of lamb done at?
145°F, measured with a food thermometer in the thickest part, then rested about 20 minutes. That is the USDA FSIS safe minimum.
Is 325°F a good temperature for a bone-in leg of lamb?
It is one of 2 temperatures this site publishes for this cut (325°F, 350°F). It is the most commonly used.
SOURCE·USDA FSIS safe minimum internal temperatures·doneness figures quoted in these answers·REVIEWED JUL 2026
More lamb timings
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.
SOURCE·USDA safe-temperature guidance·timing ranges derived, see method·REVIEWED JUL 2026
