ROASTING
| Lamb Cut | Oven Temp | Meat Temp Reading | Cooking Time (MIN/LB) |
| Leg of Lamb (boneless) | 325°F Med Rare | 140-145°F | 20-25 |
| Leg of Lamb (bone in) | 325°F Med Rare | 140-145°F | 15-20 |
| Rack of Lamb | 400°F Med Rare | 140-145°F | 10-15 |
| Loin of Lamb | 350°F Med Rare | 140-145°F | 15-20 |
| Shoulder (boneless) | 325°F Med Rare | 135-145°F | 30 |
| Shoulder (bone in) | 325°F Med Rare | 135-145°F | 25-30 |
Roasting Tips
Seal meat first in a hot oven.
Place lamb fat side up.
Remove lamb from oven just prior to doneness.
After cooking, place lamb in a foil "tent" and lest stand for 10-15 minutes.