Shoulder of lamb Cooking Time Calculator — Time, Temperature & Method

Shoulder of lamb Cooking Time Chart

Weight	Cooking time	Internal temp
1 kg	2 hr 30 min	90°C
1.5 kg	3 hr 30 min	90°C
2 kg	4 hr 30 min	90°C
2.5 kg	5 hr 30 min	90°C
3 kg	6 hr 30 min	90°C

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A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.

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How This Calculator Works — Formula & Method

Source: standard UK roasting guidance · applied deterministically · verify with a thermometer

Constant	Value	Source
Time per kg	60 min per 500 g (range 55–70/500 g)	UK roasting guides
Internal target	90°C / 194°F	USDA / thermometer
Base offset	30 min	Standard
Oven	220°C sear for 20 min, then 160°C	Method
Resting	20 min	Best practice

— Shoulder of lamb cooking time —
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()

Public roasting guidance applied deterministically — this is not a food-safety authority. Always cook to the stated internal temperature, measured with a meat thermometer.

Frequently Asked Questions

About 120 minutes per kg plus 30 minutes at 160°C fan, to 90°C internal. Shoulder is fattier than leg — slow-roast at 160°C until it pulls apart with a fork.

Cook at 160°C / 325°F. Internal target 90°C. Rest 20 minutes.