Lamb Roasting Time Calculator
Enter the weight of your lamb and choose how pink you like it.
Use the weight as it goes in the oven, including any stuffing you have added.
Answer
1 hr 40 min at 180°C
What to do
- 1Prepare the lamb roasting jointTake the meat out of the fridge, season it and get the tin ready.
- 2Preheat the ovenHeat the oven to 220°C.
- 3High heat start at 220°CCook at 220°C for 20 minutes, then turn the oven down to 180°C.
- 4Cook at 180°CCook for 80 minutes.
- 5Check whether it is doneCheck the thickest part reads 55°C or more.
- 6Rest the meatCover loosely with foil and rest for 20 minutes. Resting is part of cooking, not dead time.
- 7Carve8 minutes.
The high-heat start of 220°C is included in the total time above.
How to check it is done
Next step
Food safety
- Whole cuts of beef and lamb can be served pink in the middle provided the outside is fully cooked, because bacteria sit on the surface. Mince, burgers, sausages, kebabs and rolled joints must be cooked all the way through.
- Cooking times are a guide only. Ovens, joints and starting temperatures vary, so always check the food is cooked before serving rather than relying on the clock.
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Source: Standard UK roasting guidance (Food Standards Agency doneness advice, common UK joint timings) · Reviewed 2026-09-10 · Guidance version 1.1.0
Reference and detail
Leg and shoulder are different
A leg suits roasting pink. A shoulder has more connective tissue and is better cooked long and slow at a lower temperature until it pulls apart.
Questions and answers
Questions about roasting lamb
Should I roast a leg of lamb differently from a shoulder?
Yes. A leg is leaner and suits roasting pink at a higher temperature for a shorter time. A shoulder has more fat and connective tissue and is better cooked long and slow at a lower temperature until it is soft enough to pull apart.
Can lamb be served pink in the middle?
Yes, for a whole cut such as a leg. Any bacteria are on the outside and are dealt with as the joint browns, so a pink or rare centre is safe. Mince, kebabs and rolled joints must be cooked all the way through.
Food safety
Whole cuts of beef and lamb can be served pink in the middle provided the outside is fully cooked, because bacteria sit on the surface. Mince, burgers, sausages, kebabs and rolled joints must be cooked all the way through.
Source: Food Standards Agency, Cooking your food: whole cuts of meat (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
What temperature should lamb reach for pink, medium or well done?
Use a thermometer in the centre of the joint before resting, and choose your preferred doneness in the calculator above for the matching time and temperature guide.
How long should lamb rest before carving?
At least 15 to 20 minutes under loose foil. This settles the juices and makes a leg far easier to carve neatly.
How much lamb do I need per person?
Bone-in joints such as a leg or shoulder carry more waste weight than a boneless joint, so allow more per person.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.