Point of View Farm cookbook

Lamb cooking time & temperature

Cooking times vary with thickness, grill heat, and the day itself — internal temperature is the only reliable test of doneness. Finnsheep lamb is smaller and finer-grained than commercial lamb, so it cooks a little quicker — trust a thermometer over the clock. Bring the lamb to room temperature before cooking, let it rest after, and always cut against the grain.

Doneness temperatures

These are Finnsheep temperatures, not the commercial chart — our lamb is smaller and finer-grained, so it finishes sooner. Pull the lamb off the heat at the pull temperature; the internal temperature keeps rising as it rests.

Preferred doneness	Pull temperature	Final internal temperature	Note
Medium rare	125–130°F (depends on the cut)	138°F after resting	Our favorite for racks, legs, and chops
Medium	135°F	140°F and up	Good for ground lamb and kabobs
Well done	145°F	150°F and up	Shanks and shoulders braised low

By cut

Cut	Size	Method	Cooking time	Internal temperature	Kitchen tip
Bone-in leg	5–7 lb	Roast at 325°F	20–25 min/lb for medium rare; 25–30 for medium; 30–35 for well done	138°F medium rare	Carve against the grain for the best texture.
Boneless leg	4–7 lb	Grill or roast	20–25 min/lb for medium rare; 25–30 for medium; 30–35 for well done	138°F medium rare	Coat with pesto and a lemon vinaigrette.
Ground lamb	4 oz patties	Broil, grill, or pan-sear smash-style	6–7 minutes per side	160°F medium	Cook through — ground lamb should not be served rare.
Kabob meat	1"–1.5" cubes	Broil or grill	8–12 minutes total	138°F medium rare	Rest at least 5 minutes before serving.
Stew meat	1"–1.5" pieces	Cover with liquid and simmer	1.5–2 hours	160°F medium	Cut evenly so every bite cooks the same.
Lamb chops	1"–1.25" thick	Broil, grill, or pan-sear	9–12 minutes total	138°F medium rare	Loin, rib, and sirloin chops all cook the same way.
Rack of lamb	8–10 ribs	Roast or grill	9–12 minutes per side	138°F medium rare	Sear the fat cap first, then finish gently.
Lamb ribs	1 rack	Grill, roast, or smoke	Low and slow until tender	138°F medium rare	Marbling keeps them tender — don't rush them.
Lamb shanks	0.5–1 lb each	Braise	1–2 hours per pound	160°F medium	Braise until the meat pulls away from the bone.
Lamb shoulder	5–7 lb	Braise, roast, or smoke	20–25 min/lb for medium rare; 25–30 for medium; 30–35 for well done	138°F medium rare	Slow cooking breaks down the connective tissue.

Our recommendation: use a CHEF iQ smart thermometer

For consistent lamb, we recommend cooking with a CHEF iQ smart thermometer. Insert it into the thickest part of the cut, set the target temperature from the chart above, and let it alert you — you pull the lamb exactly when it hits 125–130°F for medium rare, instead of guessing by the clock. It pairs wirelessly with the CHEF iQ app, which tracks carryover cooking and resting for you.

Learn more at chefiq.com.