Leg of Lamb Temperature Chart & Cook Time Calculator
The Easter roast. Bone-in cooks slightly slower but tastes better — and the bone tells you when to stop probing.
Pull temperature by weight and doneness
| Weight | Rare | Medium Rare | Medium | Medium Well |
|---|---|---|---|---|
| 4 lb | 122 °F | 127 °F | 137 °F | 147 °F |
| 5 lb | 121 °F | 126 °F | 136 °F | 146 °F |
| 6 lb | 121 °F | 126 °F | 136 °F | 146 °F |
| 7 lb | 121 °F | 126 °F | 136 °F | 146 °F |
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should leg of lamb be?
140 °F / 60 °C final. Pull it earlier — around 136 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
300 °F / 150 °C for reverse sear. Other methods and their temperatures are compared on each size page.
How long should leg of lamb rest?
30 minutes for a typical leg of lamb. Tent loosely with foil so the crust stays crisp.