Time your lamb to cooked perfection
Cooking Times
ROAST LAMB COOKING TIMES
• Preheat oven or barbecue to the recommended temperature for your cut.
• Follow the recommended roast lamb cooking times for your cut's weight.
• Check the internal temperature with a meat thermometer.
• Remove roast before it reaches the final temperature as it continues to cook while resting.
Roast lamb cooking timesTimes per 500 g(Internal temperature goal) |
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Lamb cut |
Oven temp. |
Rare(60°C) |
Medium(65–70°C) |
Well done(75°C) |
Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump |
220°C |
15–20 min |
20–25 min |
25–30 min |
Rack of lamb, four-rib roast, crown roast |
200°C |
20–25 min |
30–35 min |
40–45 min |
Loin (boned and rolled), leg or shoulder (bone in), easy-carve leg or shoulder |
180°C |
20–25 min |
25–30 min |
30–35 min |
BARBECUE ROAST LAMB COOKING TIMES
Barbecue roast lamb cooking times(Internal temperature goal) |
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Lamb Cut |
Barbecue Temp |
Rare(60°C) |
Medium(65–70°C) |
Well Done(75°C) |
Lamb round, topside roasts, lamb rump |
200°C |
20 min per 500g |
25 min per 500g |
30 min per 500g |
Rack of lamb |
200°C |
20–25 min total
|
30–35 min total (regardless of weight) |
40–45 min total (regardless of weight) |
Leg or shoulder (bone in), easy-carve leg, shoulder |
180°C |
25 min per 500g |
30 min per 500g |
35 min per 500g |
SLOW-COOKING TIMES
Just saying the words slow-cooked lamb makes us hungry! As a general rule, we recommend simmering or slow-roasting lamb at 160–180°C for two hours.
Cracking lamb cuts for slow-cooking
Diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone in), shoulder (bone in), easy-carve (leg or shoulder bone out), boned and rolled shoulder or leg.