Serves: 5
Roast
Leg, bone-in 5 to 7 145°F. (Medium-Rare) 20 to 25
(Roast at 325'F.) 160°F. (Medium) 25 to 30
170°F. (Well) 30 to 35
Leg, bone-in 7 to 9 145°F. (Medium-Rare) 15 to 20
(Roast at 325'F.) 160°F. (Medium) 20 to 25
170°F. (Well) 25 to 30
Leg, boneless 4 to 7 145°F. (Medium-Rare) 25 to 30
(Roast at 325'F.) 160°F. (Medium) 30 to 35
170°F. (Well) 35 to 40
Leg Half, Shank or 3 to 4 145°F. (Medium-Rare) 30 to 35
Sirloin or Shoulder 160°F. (Medium) 35 to 40
(Roast at 325'F.) 170°F. (Well) 40 to 45
Source: National Livestock and Meat Board
This Timetable for Roasting Lamb recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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