Cooking Tips

Unless otherwise specified, a roasting temperature of 325-350° F is recommended. For the best results use a meat thermometer.

Rare	140° F  (60° C)
Medium	150° F  (65° C)
Well done	160°F  (70° C)

For best results it is important not to overcook lamb—fresh lamb is tender and juiciest when slightly pink in the middle.

Chops and steaks can be prepared on a BBQ, broiled or grilled. Leg of lamb and rack of lamb are best roasted. Other, more muscular cuts, such as shanks and stew meat should ideally be simmered or braised at a lower temperature for longer periods to allow them to become tender and infused with flavor.

Alberta Lamb cuts are generally larger, with a milder flavor, than imported lamb because Alberta Lamb is grain finished.

View and/or download our "How to Cook Lamb" illustrated guide.

For even more delicious tips and specific instructions, check out our favorite lamb recipes and cooking videos.

If you have looked at some of our delicious Alberta Lamb recipes you will see just how versatile, easy and exciting Alberta Lamb can be. For your information we have added this simple diagram and chart to help you identify cuts.