1 cooking method with times, temperatures, and tips. Safe to 145°F (USDA FSIS).
Roast
Cook Time
140-210 min
Set Roast To
325°F
cooking temperature
Safe Internal Temp
145°F
63°C · USDA FSIS
Rest for 20 minutes before serving
Resting allows juices to redistribute for a moister result.
| Temperature | Cook Time | Notes |
|---|---|---|
| 325°Frecommended | 140-210 min | For 7 lb leg, about 20-25 min per pound |
| 350°F | 120-180 min | Slightly faster roast |
| Level | Internal Temp | Description |
|---|---|---|
| rare | °F | Cool red center |
| medium rare | °F | Warm red center |
| medium | °F | Warm pink center |
| medium well | °F | Slight pink center |
| well done | °F | No pink, fully cooked |
Adjusted cooking time
140-210 min
175:00
175 min preset
Leg of Lamb (Bone-In) typically takes 140-210 minutes using the Oven method at 325°F. Times vary by cooking method and weight.
Leg of Lamb (Bone-In) must reach an internal temperature of 145°F (63°C) according to USDA FSIS guidelines. Always verify with a meat thermometer.
Leg of Lamb (Bone-In) can be prepared using 1 different methods: Roast. The most popular method is Roast.
Yes, you can cook Leg of Lamb (Bone-In) from frozen. Add approximately 50% more cooking time (multiply by 1.5x). Always verify the internal temperature reaches the safe minimum before serving.
The most reliable way to check doneness is using an instant-read meat thermometer. Leg of Lamb (Bone-In) is done when the internal temperature reaches 145°F (63°C). Do not rely on color alone.
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