How to Cook Lamb

Lamb can be cooked in a wide variety of ways and for various lengths of time. The methods and time for which you should cook a particular piece of lamb depend on two factors:

The cut of lamb: Tough or moderately tender cuts should be marinated before cooking, or should be cooked with wet heat—at low temperatures for a long period of time in the presence of moisture. Tender cuts should be cooked with dry heat—at high temperatures for a lesser amount of time and without any moisture. For details on the different cuts of lamb and how each should be cooked, see Cuts of Lamb.
Desired level of doneness: Lamb can be cooked to varying degrees of doneness, as shown in the table below.

Degree of Doneness		Internal Temperature
Rare		130°F
Medium-rare		135°F
Medium		140°F
Medium-well		150°F
Well-done		above 160°F

Since the internal temperatures separating one degree of doneness from another is small, it helps to use a meat thermometer when cooking lamb.

How to Keep Lamb from Drying Out

To keep lamb from drying out during cooking, you can marinate it, coat it with some fat (such as butter) during cooking, cook it at moderate temperatures (275–350°F), and/or baste it.

Herbs that Go Well with Lamb

Lamb is often cooked using particular herbs or herb combinations. The herbs that go best with lamb include garlic, mustard, basil, mint, rosemary, and sage, as well as zest of lemon, lime, and orange.

Acknowledgments & Disclaimer

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How to Store Lamb

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Cuts of Lamb

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