How long should I cook lamb cutlets for?

Question

I've been a vegetarian for 12 years, and have decided to start eating meat due to my current health needs. But I don't know how to cook meat! I have a recipe for crumbed lamb cutlets, but it doesn't specify cooking time. How will I know when they're done? Is food poisoning an issue with underdone lamb? Any general info on the cooking of lamb is appreciated! Many thanks :-)

Answer 1

everything i cook i cook on the grill, but you need to cook this about an hour at at least 350 degrees. any thing that is under cooked you take a chance on getting food poisoning. most meat you  cook at least 350 for an least an hour.

Answer 2

This is info from the USDA.............

How to Handle Lamb Safely

Raw Lamb. Select lamb just before checking out at the register. Put packages of raw lamb in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce that will be eaten raw such as salad.

Take lamb home immediately and refrigerate it at 40 °F or below. Use ground lamb or stew meat within 1 to 2 days, lamb chops, roasts, and steaks within 3 to 5 days or freeze at 0 °F or below. If kept frozen continuously, it will be safe indefinitely.

It is safe to freeze lamb in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with storage wraps or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the lamb. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months.

Ready-Prepared Lamb. For fully-cooked, take-out lamb dishes such as Kabobs, Gyros, or Chinese food, be sure they are hot at pickup. Use cooked lamb within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F or below in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared lamb dishes. For best quality, use within 2 to 3 months.

Safe Thawing

There are three safe ways to thaw lamb: in the refrigerator, in cold water, and in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground lamb, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.

Once the raw product thaws, it will be safe in the refrigerator 3 to 5 days (for roasts, steaks, and chops) and 1 to 2 days for ground lamb before cooking. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first.

To thaw lamb in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

When thawing lamb in cold water or in the microwave, plan to cook it immediately after thawing. Never thaw on the counter or any other location at room temperature.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F, where bacteria multiply rapidly.

It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker.

Safe Cooking

For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 160 °F as measured on a food thermometer. However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.

Times are based on lamb at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of lamb.  

Approximate Lamb Cooking Times °F  

Cut of Lamb  Size  Cooking Method Cooking Time Internal Temperature

Lamb Leg, bone in 5 to 7 lbs. Roast 325° 20 to 25 min./lb. Medium rare 145°

25 to 30 min./lb. Medium 160°

30 to 35 min./lb. Well done 170°

7 to 9 lbs. Roast 325° 15 to 20 min./lb. Medium rare 145°

20 to 25 min./lb Medium 160°

25 to 30 min./lb. Well done 170°

Lamb Leg, boneless, rolled 4 to 7 lbs. Roast 325° 25 to 30 min./lb. Medium rare 145°

30 to 35 min./lb. Medium 160°

35 to 40 min./lb. Well done 170°

Shoulder Roast or Shank Leg Half 3 to 4 lbs. Roast 325° 30 to 35 min./lb. Medium rare 145°

40 to 45 min./lb. Medium 160°

45 to 50 min./lb. Well done 170°

Cubes, for Kabobs 1 to 1½" Broil/Grill 8 to 12 minutes Medium 160°

Ground Lamb Patties 2" thick Broil/Grill 5 to 8 minutes Medium 160°

Chops, Rib, or Loin 1 to 1½" thick Broil/Grill 7 to 11 minutes Medium rare 145°

15 to 19 minutes Medium 160°

Leg Steaks ¾" thick Broil/Grill 4" from heat 14 to 18 minutes Medium rare 145°

Medium 160°

Stew Meat, pieces

1 to 1½"

Cover with liquid; simmer 1½ to 2 hours Medium 160°

Shanks ¾ to 1 lb.

Breast, Rolled 1½ to 2 lb. *Braise 325° 1½ to 2 hours Medium 160°

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.