Agriculture Reference
In-Depth Information
Times are based on lamb held at refrigerator temperature (40 degrees F). Remember that ap-
pliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking
and doneness of lamb.
Microwaving.
Refer to the microwave's oven manual for microwaving lamb, and check it
with a food thermometer.
Partial Cooking.
Never brown or partially cook lamb to refrigerate and finish cooking later
because any bacteria present would not have been destroyed. It is safe to partially cook or mi-
crowave lamb immediately before transferring it to a hot grill or conventional oven to finish
cooking.
What is the yield of cooked lamb?
After cooking bone-in lamb leg or roast, one pound of raw weight will yield 8 to 9 ounces of
edible meat. Ground lamb or boneless cuts will yield about 10.5 ounces of edible meat.
Sheep for Fiber
Humans have used wool fibers since ancient or even prehistoric times. However, today much
less wool is used than in the past because of the use of synthetic fabrics. There is less wool
production today, and sheep more often are raised for meat than fiber. There is still a great in-
