Plan on at least one-half pound of lamb per person for leg and shoulder. See the recommendations for other cuts below.
Loin Chops – 2 chops per person
Rack of Lamb – 3 to 4 rib chops per person (each rack contains 8 ribs)
Ground Lamb – 4 to 6 oz. per person
Sausage – 1 sausage per person
Shanks – 1 shank per person
Ribs – 1 slab per person
We recommend that you thaw our lamb in your refrigerator overnight or, for faster thawing, submerge the watertight package of lamb in cold water and change the water every 30 minutes until the lamb is thawed. Changing the water will keep it cold, which is essential for safe thawing. Times will vary, depending on the cut of lamb.
Thawing times for lamb
Leg and shoulder – approximately 6 hours per pound
Shanks, osso buco, rack and sirloin – approximately 4 hours per pound
Chops, steaks, ground and sausage – 14 hours total time
For a perfect medium rare roast, use the rule of thumb, 15-20 per pound in a 325 degree oven. Roast is done when the internal temperature reads 135 degrees. Remember, the temperature will increase by up to 10 degrees after it is removed from the oven.
Plan on 9 to 12 minutes per pound for loin chops and shoulder steaks. Chops are at medium rare when the internal temperature reaches 145 degrees.
Cook on a hot grill or pan for approximately 6 minutes per side. Ground lamb is at medium rare to medium when the internal temperature reaches 160 degrees.
Braised and smoked cuts
When cooking shanks, shoulder and osso buco, temperature is not as important as texture. With slow cooking, lamb is done when a fork can be easily pulled through the meat.