USDA Lamb Cooking Guidelines

The USDA recommends the wholesale jerseys following be followed when cooking lamb:

Safe Cooking
For safety, the USDA recommends cooking lamb patties Miami Dolphins Jerseys and ground lamb mixtures such as meat & loaf to a Mitgliederversammlung safe minimum internal temperature of 160 °F as measured by a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F. Cook all raw lamb wholesale nba jerseys steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may cheap mlb jerseys choose to cook meat to higher temperatures. For approximate cooking times for use in meal planning, see the following chart.

Times are based on lamb held at refrigerator temperature (40 Chops °F). cheap MLB jerseys Remember that appliances and outdoor grills can vary in heat. Use a food Catalogo thermometer to check for safe cooking and doneness of lamb.

Approximate Lamb Cooking Times °F
Cut of Lamb Size Cooking Method Cooking Time Minimum Internal Temperature & Rest Time
Lamb Leg, bone in 5 to 7 lbs. Roast 325° 20 to 25 min./lb. 145 °F and allow to rest for at least 3 minutes
7 to 9 lbs. Roast 325° 15 to 20 min./lb.
Lamb Leg, boneless, rolled 4 to 7 lbs. Roast 325° 25 to 30 min./lb.
Shoulder Roast or Shank Leg Half 3 to 4 lbs. Roast 325° 30 to 35 min./lb.
Cubes, for Kabobs 1 to 1½” Broil/Grill 8 to 12 minutes
Ground Lamb Patties 2″ thick Broil/Grill 5 to 8 minutes 160 °F
Chops, Rib, or Loin 1 to 1½” thick Broil/Grill 7 to 11 minutes 145 °F and allow to rest for at least 3 minutes
Leg Steaks ¾” thick Broil/Grill 4″ Бриз-2010» from heat 14 to 18 minutes
Stew Meat, pieces 1 to 1½” Cover with liquid; simmer 1½ to 2 s? hours 145 °F and allow to rest for at least 3 minutes
Shanks ¾ to 1 lb.
Breast, Rolled 1½ to 2 lb. *Braise 325° 1½ to 2 hours

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.