Tips on the Safe Cooking of Lamb

By Gwen Buchanan

For some, serving lamb at spring gatherings, notably Easter dinner, is a family tradition. Jananne Finck, University of Illinois Extension nutrition and wellness educator, Springfield Center, recommends lamb be cooked safely to prevent food-borne illness. The United States Department of Agriculture (USDA) suggests a few key points for safe food handling of lamb.
For safety, USDA recommends cooking lamb patties and ground lamb mixture, such as meat loaf, to 160 F. Check the temperature by using a food thermometer. However, whole muscle meats, such as steaks and roast, may be cooked to 145 F (medium rare), 160 F (medium), or 170 F (well done).
For leg of lamb with bone-in, set the oven at 325 F, cooking a 5 to 7 pound roast for 25 to 30 minutes per pound to reach 160 F (medium). A 7 to 9 pound bone-in leg of lamb roast is baked in a 325 F oven for 20 to 25 minutes per pound to reach 160 F (medium).
USDA suggests using a food thermometer for safe cooking and testing doneness of lamb.
For more information on lamb, including more cooking charts for different cuts of lamb, visit the USDA website at: www.fsis.usda.gov/oa/pubs/focuslamb.htm.

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