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 times Weight per 500g (approximate) (Internal temperature goal)
Lamb cut	Oven temp. (NO FAN)	Rare (58°C)	Medium (65°C)	Well done (70°C)
Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump	220°C	22 min per 500g	28 min per 500g	32 min per 500g
Rack of lamb, four-rib roast, crown roast	200°C	24 min per 500g	33 min per 500g	43 min per 500g
Loin (boned and rolled) easy-carve leg or shoulder	180°C	19 min per 500g	26 min per 500g	30 min per 500g
Butterflied lamb leg	180°C	12 min per 500g	15 min per 500g	18 min per 500g
Butterflied lamb shoulder	180°C	22 min per 500g	25 min per 500g	29 min per 500g
Boneless lamb shoulder (Boned and rolled)	180°C	19 min per 500g	26 min per 500g	31 min per 500g

BARBECUE ROAST LAMB COOKING TIMES

Barbecue roast lamb cooking times (Internal temperature goal)
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 (regardless of weight)	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.

GRILLED LAMB COOKING TIMES

From chops and kebabs to ribs and steaks, we love our grilled lamb. Add a flavour twist with a delicious marinade or rub, bring lamb to room temperature then grill over medium heat. Cooking time depends on the cut – for an accurate result use a meat thermometer to test the internal temperature or try the finger method if you’re out and about.

Lamb steak is the starting point for enticing recipes like juicy kebabs, warm seasonal salads and moreish sandwiches. We recommend your steak is at least 15 mm thick. Watch our video guide: How to cook the perfect lamb steak.

Cooking in progress..