Cooking Charts

Use Omaha Steaks lamb cooking chart to help cook your lamb properly. The cooking times below are in minutes and based on using fully thawed lamb. Grill or Broil Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 6 3-4 Medium Rare 130° - 140° F 6 4-5 Medium 140° - 150° F 7 5-6 Well Done 160° - 170° F 9 7-8 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 6 4-5 Medium Rare 130° - 140° F 7 5-6 Medium 140° - 150° F 8 6-7 Well Done 160° - 170° F 10 8-9 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 7 5-6 Medium Rare 130° - 140° F 8 6-7 Medium 140° - 150° F 9 7-8 Well Done 160° - 170° F 12 9-11 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 9 6-7 Medium Rare 130° - 140° F 11 8-9 Medium 140° - 150° F 12 9-10 Well Done 160° - 170° F 14 12-14 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 11 7-11 Medium Rare 130° - 140° F 13 9-10 Medium 140° - 150° F 14 24-26 Well Done 160° - 170° F 2-3 30-32 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° 13 8-9 Medium Rare 130° - 140° 14 10-12 Medium 140° - 150° 16 12-14 Well Done 160° - 170° 19 16-18 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° 14 10-12 Medium Rare 130° - 140° 16 11-14 Medium 140° - 150° 17 14-16 Well Done 160° - 170° 20 21-23 Grilling or Broiling Instructions When charcoal broiling or oven broiling your chops, it's best to begin grilling or broiling lamb chops about 4" from the source of heat. Use a meat thermometer. Rare chops will register 120° to 130°; medium-rare 130° to 140°. Prepare one or two chops per serving. Sear Roast Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 2-3 3-4 Medium Rare 130° - 140° F 2-3 5-6 Medium 140° - 150° F 2-3 8-10 Well Done 160° - 170° F 2-3 12-15 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 2-3 5-7 Medium Rare 130° - 140° F 2-3 9-11 Medium 140° - 150° F 2-3 12-15 Well Done 160° - 170° F 2-3 16-19 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 2-3 9-11 Medium Rare 130° - 140° F 2-3 13-16 Medium 140° - 150° F 2-3 16-19 Well Done 160° - 170° F 2-3 20-24 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 2-3 14-15 Medium Rare 130° - 140° F 2-3 18-19 Medium 140° - 150° F 2-3 23-24 Well Done 160° - 170° F 2-3 28-32 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° F 2-3 16-17 Medium Rare 130° - 140° F 2-3 20-22 edium 140° - 150° F 2-3 24-26 Well Done 160° - 170° F 2-3 32-36 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° 2-3 18-21 Medium Rare 130° - 140° 2-3 22-25 Medium 140° - 150° 2-3 26-30 Well Done 160° - 170° 2-3 36-42 Doneness Internal Temp. Cook Side 1 (time in minutes) Cook Side 2 (time in minutes) Rare 120° - 130° 2-3 22-25 Medium Rare 130° - 140° 2-3 26-30 Medium 140° - 150° 2-3 32-38 Well Done 160° - 170° 2-3 42-50 Sear Roasting Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan over high heat. Sear meat for 2-3 minutes on first side or until well browned. Flip meat; then place in preheated oven.

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