- The degree of doneness of roast lamb can be determined by firmness of touch, appearance of meat and by the internal temperature. Internal temperature is the best way to determine when the lamb is done. On a meat thermometer, medium rare lamb registers 145 degrees F, medium is 160 degrees F, and well done is 170 degrees F.
- A whole leg of lamb, roasting at 325 degrees F, will take approximately 20 minutes per pound for medium rare, 25 minutes per pound for medium, and 30 minutes per pound for well done.
- A leg shank half weighing approximately 3 to 4 pounds, roasting at 325 degrees F, will need to roast 25 to 40 minutes per pound for medium rare, 30 to 40 minutes per pound for medium, and 35 to 45 minutes per pound for well done.
- A leg sirloin half weighing approximately 3 to 4 pounds will need to roast 25 minutes per pound for medium rare, 35 minutes per pound for medium, and 45 minutes per pound for well done at 325 degrees F.
- An unstuffed crown roast should be roasted at 375 degrees F. Allow 25 minutes per pound for medium rare, 30 minutes per pound for medium and 35 minutes per pound for well done.
- A rack of lamb or rib roast should be roasted at 375 degrees F. Allow 30 minutes per pound for medium rare, 35 minutes per pound for medium and 40 minutes per pound for well done.
