🐑 Lamb Roast Calculator
Cooking times, temperatures, and a full timeline for lamb. Select your cut, enter the weight, and get your result instantly.
Cooking times are estimates. Always verify doneness with a meat thermometer and refer to UK FSA food safety guidelines.
How to roast lamb
- 1
Choose your cut
Select from leg of lamb, lamb shoulder
- 2
Enter the weight
Type in the weight in kg or lb
- 3
Set your preferences
Choose oven type, stuffed, bone-in, or spatchcock options
- 4
Get your result
See cook time, oven temp, pull temperature, and rest time instantly
- 5
Plan backwards
Enter your serve time and get a full timeline from thaw to table
Lamb cooking time chart
| Cut | Weight (lb) | Oven Temp | Approx Time | Internal Temp | Rest |
|---|---|---|---|---|---|
| Leg of Lamb | 4 | 350°F | 44m | 135°F | 15 min |
| 8 | 350°F | 1h 28m | 135°F | 15 min | |
| 12 | 350°F | 2h 12m | 135°F | 15 min | |
| Lamb Shoulder | 4 | 320°F | 1h 32m | 160°F | 20 min |
| 8 | 320°F | 3h 4m | 160°F | 20 min | |
| 12 | 320°F | 4h 36m | 160°F | 20 min |
About roasting lamb
Whole cuts of lamb — leg, shoulder, and loin — can be served pink. The UK FSA advises the outside must be thoroughly seared to eliminate surface bacteria. Target internal temperatures: rare ~52°C (125°F), medium-rare ~57°C (135°F), well done 70°C+ (158°F+). Minced lamb must reach 75°C (167°F).
Cooking times are estimates and depend on oven accuracy, the shape and starting temperature of your meat, and other factors. Always verify doneness with a reliable meat thermometer inserted into the thickest part, avoiding bone.