
Lamb’s rich flavor, shepherd-commitment to natural animal farming practices, and perfectly-portioned nourishing cuts set lamb apart from other proteins.
Cuts of Lamb

In The Kitchen
Fresh Lamb
Fresh lamb should be stored in the refrigerator or frozen immediately after purchasing.
Refrigerate at 40°

Ground Lamb, Stew Meat
use within 1-2 days

Lamb Chops, Roasts, Steaks
use within 3-5 days
Freeze at 0°
Lamb can be frozen in its original package or repackaged in an air-tight freezer wrap or bag.
Ground Lamb, Stew Meat
use within 3-4 months
Lamb Chops, Roasts, Steaks
use within 6-9 months
Frozen Lamb
Thaw in the Refrigerator
After thawing in the refrigerator, it is okay to re-freeze lamb without cooking it first.
Ground Lamb, Stew Meat
use within 1-2 days
Lamb Chops, Roasts, Steaks
use within 3-5 days
Thaw with Cold Water
Leave frozen lamb in its packaging, making sure it is air tight. If not, transfer it to a leak-proof bag.
Keep the lamb submerged in cold water, changing it every 30 minutes to continue thawing.
After thawing in cold water, plan to cook immediately. it should not be re-frozen unless it is cooked first.
Thaw in the Microwave
As with the cold water method, when frozen lamb is thawed in the microwave, it must be cooked immediately. It should not be re-frozen unless cooked first.
Cut of lamb
Size
Cooking Method
Cooking Time
Internal Temp
Cut of lamb
Lamb Leg, Bone In
Size
5 to 7 lbs
Roast 325°
25-25 minutes
25-30 minutes
30-35 minutes
medium rare 145°
medium 160°
well done 170°
Size
7 to 9 lbs
Roast 325°
15-20 minutes
20-25 minutes
25-30 minutes
medium rare 145°
medium 160°
well done 170°
Cut of lamb
Lamb Leg, Boneless, Rolled
Size
4 to 7 lbs
Roast 325°
25-30 minutes
30-35 minutes
35-40 minutes
medium rare 145°
medium 160°
well done 170°
Cut of lamb
Shoulder Roast or Shank Leg Half
Size
3 to 4 lbs
Roast 325°
30-35 minutes
40-45 minutes
45-50 minutes
medium rare 145°
medium 160°
well done 170°
Cut of lamb
Cubes, for Kabobs
Size
1 to 1.5"
Broil/Grill
8-12 minutes
medium 160°
Cut of lamb
Ground Lamb Patties
Size
2" thick
Broil/Grill
7-11 minutes
15-19 minutes
medium rare 145°
Cut of Lamb
Chops, Rib, or Loin
Size
1 to 1.5" thick
Broil/Grill
7-11 minutes
15-19 minutes
medium rare 145°
Cut of Lamb
Leg Steaks
Size
.75" thick
Broil/Grill 4"
from heat
14-18 minutes
medium rare 145°
medium 160°
Cut of Lamb
Stew Meat, pieces
Size
1 to 1.5"
Cover with liquid; simmer
1.5-2 hours
medium 160°
Cut of Lamb
Shanks
Size
.75 to 1 lb
Cover with liquid; simmer
1.5-2 hours
medium 160°