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Lamb for Oven Roasting:

  • Lamb Loin Chops
  • Lamb Rack
  • Lamb Rib Chops
  • Lamb Leg Butt Half
  • Lamb Leg Sirloin Roast
  • Marinated Boneless Lamb Leg
  • Lamb Ground Lamb
  • Lamb Leg Sirloin
  • Lamb Leg Shank Portion


  • Tongs
  • Platters (prep and serving)
  • Digital thermometer
  • Heavy-gauge roasting pan with baking rack


  1. Preheat oven to 350° and move oven rack to the center.
  2. Choose a roasting pan 1 to 2 inches deep with a rack large enough to hold the meat. Place meat on the rack. Place in the oven.
  3. Check with a meat thermometer until desired temperature is reached. Refer to roasting temperature guidelines to know what your desired temperature is.
  4. Sear meat in a 450° oven for approximately 15 minutes, reduce heat to 350° and continue to roast for approx suggested meat chart time.
  5. Check internal temperature by inserting thermometer into thickest part of meat. Note: For best results, use these technique steps as a general guide and refer to the specific roasting temperature guidelines.
  6. Remove meat from oven when it reaches cooked target internal temperature. Let meat stand 10-15 minutes before slicing.