🍖 Boneless Leg of Lamb Cooking Time Calculator
Enter your roast weight to get precise cooking times for every doneness level
| Weight (lb) | Weight (kg) | Rare (125°F) | Med-Rare (135°F) | Medium (145°F) | Well Done (165°F) |
|---|---|---|---|---|---|
| 2 lb | 0.9 kg | 40 min | 46 min | 50 min | 60 min |
| 3 lb | 1.4 kg | 60 min | 68 min | 75 min | 90 min |
| 4 lb | 1.8 kg | 80 min | 90 min | 100 min | 120 min |
| 5 lb | 2.3 kg | 100 min | 113 min | 125 min | 150 min |
| 6 lb | 2.7 kg | 120 min | 135 min | 150 min | 180 min |
| 7 lb | 3.2 kg | 140 min | 158 min | 175 min | 210 min |
| 8 lb | 3.6 kg | 160 min | 180 min | 200 min | 240 min |
| Doneness Level | Target Temp (°F) | Target Temp (°C) | Remove at (°F) | Min / lb (325°F) |
|---|---|---|---|---|
| Rare | 125°F | 52°C | 120°F | ~20 min/lb |
| Medium-Rare | 135°F | 57°C | 130°F | ~22 min/lb |
| Medium | 145°F | 63°C | 140°F | ~25 min/lb |
| Medium-Well | 155°F | 68°C | 150°F | ~28 min/lb |
| Well Done | 165°F | 74°C | 160°F | ~30 min/lb |
| Guests | Raw Weight Needed | Raw Weight (kg) | Cooked Yield (approx.) |
|---|---|---|---|
| 2 people | 1.5 lb | 0.7 kg | 1.0 lb / 0.45 kg |
| 4 people | 3 lb | 1.4 kg | 2.0 lb / 0.9 kg |
| 6 people | 4.5 lb | 2.0 kg | 3.0 lb / 1.35 kg |
| 8 people | 6 lb | 2.7 kg | 4.0 lb / 1.8 kg |
| 10 people | 7.5 lb | 3.4 kg | 5.0 lb / 2.25 kg |
| 12 people | 9 lb | 4.1 kg | 6.0 lb / 2.7 kg |
Cooking a boneless leg of lamb require considering the impact that the weight, temperature, and shape of the cut have upon the cooking process of that cut of meat. The temperature of the oven and the temperature of the lamb will impact the time that it takes for the cut of lamb to reach the necessary internal temperature to be consider properly done. If the cut of lamb is very cold, it will take longer for the meat to cook then if the cut of lamb is warm.
If the temperature of the oven is high, the lamb will cook in a shorter period of time than if the oven temperature is lower; however, the high heat will allow the exterior of the lamb to brown more quick than the interior of the cut of meat. The weight of the boneless leg of lamb can help to determine the cooking time that is necessary for the cut of lamb. For instance, one could cook the boneless leg of lamb for approximately 24 minutes per pound if the boneless leg of lamb is to be cooked to a pink center.
How to Cook a Boneless Leg of Lamb
Alternatively, cooking the boneless leg of lamb for 18 minutes per pound at a higher heat will ensure that the same cut of lamb are cooked in less time. Furthermore, using high heat will brown the exterior of the boneless leg of lamb, so it is important to ensure that the thickest portion of the boneless leg of lamb reaches the proper doneness level. The internal temperature of the boneless leg of lamb will determine the level of doneness that is provided with the cooked meat.
If you desire the internal temperature of the boneless leg of lamb to be rare, the meat should be remove from the heat when the internal temperature reaches 120 degrees. If the level of doneness that is desired is medium rare, the cook should remove the lamb from the heat at 125 degrees. Because the meat continue to cook after it is removed from the heat (due to carryover heat), the internal temperature will reach approximately 130 degrees.
If medium doneness is desired, the protein will continue to tighten and the meat will lose moisture during cooking. The shape of the boneless leg of lamb can impact the cooking process of that cut of meat. For instance, if the boneless leg of lamb is rolled and tied with string, the cooking time will increase by four percentage due to the higher density of the rolled cut of meat.
If the boneless leg of lamb is butterflied, the cut of meat will be thinner and will cook more quick than if it were rolled. Additionally, the type of pan in which the boneless leg of lamb is cooked will impact the cooking process; for instance, a cast-iron pan will retain the heat while a rack will allow for better air flow around the boneless leg of lamb. After cooking the boneless leg of lamb, it should rest for 15 to 20 minute.
During this resting period, the juices will redistribute throughout the cut of meat. During this period, the cook should loosely cover the boneless leg of lamb with foil to cover the meat; however, it should not be covered with foil too tight, or it may impact the texture of the crust. If the boneless leg of lamb is cut before it has rested, the juices will leak from the meat.
Another consideration when cooking a boneless leg of lamb is the yield of that cut of meat. When the lamb is cooked, it will shrink. Therefore, the cooked weight of the boneless leg of lamb will be 70 percent of the raw weight of the cut of meat.
Thus, if six person are to be served, three pounds of raw boneless leg of lamb will provide approximately five ounce of cooked boneless leg of lamb to each person. Finally, there are some mistake that should be avoided when cooking a boneless leg of lamb. One mistake is to skip the resting period for the lamb; skipping this resting period will allow the juices to exit the meat.
Secondly, dont remove too much fat from the boneless leg of lamb; the fat will add flavor to the meat while it cooks. Thirdly, you should salt the meat prior to cooking; salting the meat will lead to a crispy exterior when the meat is cooked. Finally, if using a convection oven, the cooking time will need to be adjust; a convection oven will cook the boneless leg of lamb faster than a regular oven.
