Remember that every oven cooks differently, and that you
NOT leave the meat thermometer in the meat while it's Cooking. It will
create a false reading and overcook the meat were the thermometer was stuck.
Timetable for Roasting Lamb at
325*F.
Weight of Cut
165* Medium
170* Well Done
Whole Leg of Lamb
Bone-In
5 to 8 lbs.
2 1/2 to 3 1/2 hrs.
3 to 4 hrs
Weight of Cut
165* Medium
170* Well Done
Half Leg of Lamb
Bone-In
3 to 4 lbs.
2 1/2 to 2 3/4 hrs.
2 1/2 to 3 hrs
Weight of Cut
165* Medium
170* Well Done
Leg of Lamb
(Boneless)
3 to 5 lbs.
3 1/4 to 3 1/2 hrs.
3 1/2 to 4 hrs
Weight of Cut
165* Medium
170* Well Done
Rib Crown Lamb
Roast
4 to 6 lbs.
2
3/4 to 3 3/4 hrs.
3
to 4 hrs
Weight of Cut
165* Medium
170* Well Done
Lamb Rack
1 1/2 to 3 lbs.
1
1/2 hrs.
2
hrs
Weight of Cut
165* Medium
170* Well Done
Lamb Shoulder (Bone-In)
4 to 6 lbs.
2
to 2 3/4 hrs.
2
1/3 to 3 hrs
Weight of Cut
165* Medium
170* Well Done
Lamb Shoulder
(Boneless)
3 to 5 lbs.
2 to 3 1/4 hrs.
2 1/4 to 3 1/2 hrs
Weight of Cut
165* Medium
170* Well Done
Lamb Shoulder
Cushion (Boneless)
3 to 5 lbs.
1 3/4 to 2 hrs.
2 1/4 to 2 1/2 hrs
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contact Marty at
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in some local Grocers' on a Merchandising Agreement with the Market, on
a Store by Store Contract.
Remember that every oven cooks differently, and that you
NOT leave the meat thermometer in the meat while it's Cooking. It will
create a false reading and overcook the meat were the thermometer was stuck. 
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