These are approximate cooking directions. Cooking times may vary. Please use an appropriate meat thermometer to bring meats to the temperatures indicated in the following chart.
The following chart is taken from the
Massachusetts Department of Health.
|180 degrees F||Whole Poultry|
|170 degrees F||Poultry Breast, Well-Done Meats|
|165 degrees F||Stuffing, Ground Poultry, Reheat Leftovers|
|160 degrees F||Meats-Medium, Raw Eggs, Egg Dishes, Pork, and Ground Meats|
|145 degrees F||Medium-Rare Beef Steaks, Roasts, Veal, Lamb|
|140 degrees F||Hold Hot Foods|
|between 40 degrees F and 140 degrees F||Danger Zone for Bacterial Growth|
|40 degrees F||Refrigerator Temperatures|
|0 degrees F||Freezer Temperatures|
Rack of Lamb
Seven ribs per rack.
One rack should feed two people.
Cook at 375 degrees for 15 to 25 minutes per poundDepending on desired temperature , 135-140 degrees for Medium Rare, 150-155 degrees for Medium.
Leg of Lamb
16 ounces per person bone-in.
Cook at 325 degrees for 20 to 30 minutes per pound, 135-140 degrees for Medium Rare, 150-155 degrees for Medium.