Leg of Lamb Yield: Cooked Meat per Pound and per Person
A boneless leg of lamb gives about 0.61 lb of cooked lean lamb per pound, according to the USDA Food Buying Guide, so plan about 0.6 lb per person for 6 oz of cooked meat. A bone-in leg carries weight you cannot serve: USDA’s nutrient database counts bone as 22% of a whole leg. Roasted to medium, a whole leg kept 73% of its weight with the bone in and 72% boneless (USDA Handbook 102).
USDA yields for leg of lamb
From the USDA Food Buying Guide: how much ready-to-use or cooked product one pound as purchased gives. The figures work the same in metric: 0.61 lb per pound is 0.61 kg per kilogram.
| As purchased (USDA description) | Result, as USDA states it | Yield | Source |
|---|---|---|---|
| Lamb, Leg Roast, fresh or frozen; Without bone, (Similar to Sheep) | 1 lb AP = 0.61 lb cooked lean lamb (cooked) | 61% | FBG table |
USDA preparation yields for leg of lamb (Handbook 102)
From USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (1975): the weight left after each step, as a percentage of the weight before it. Percentages work the same in pounds and kilograms.
| Before preparation (USDA description) | After preparation | Yield | Item, page |
|---|---|---|---|
| Lamb leg, whole, bone in, raw | Roasted rare, 153°F internal | 84% | No. 1379, p. 64 |
| Lamb leg, whole, bone in, raw | Roasted medium, 167–174°F internal | 73% | No. 1380, p. 64 |
| Lamb leg, whole, bone in, raw | Roasted well done, 180–181°F internal | 71% | No. 1381, p. 64 |
| Lamb leg, whole, boneless, raw | Roasted rare, 153–158°F internal | 78% | No. 1382, p. 65 |
| Lamb leg, whole, boneless, raw | Roasted medium, 167–174°F internal | 72% | No. 1383, p. 65 |
| Lamb leg, whole, boneless, raw | Roasted well done, 176–185°F internal | 67% | No. 1384, p. 65 |
How much is waste
USDA’s nutrient database (SR28, NDB 17230) lists 22% of “Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw” as refuse: bone.
How much to buy
At 61% (cooked lean lamb from boneless leg), for 6 oz (170 g) portions:
| Portions | Cooked | Buy as purchased |
|---|---|---|
| 10 | 3.75 lb (1.70 kg) | 6.15 lb (2.79 kg) |
| 25 | 9.38 lb (4.25 kg) | 15.4 lb (6.97 kg) |
| 50 | 18.8 lb (8.50 kg) | 30.7 lb (13.9 kg) |
| 100 | 37.5 lb (17.0 kg) | 61.5 lb (27.9 kg) |
Cost per usable pound
At 61%, the price as purchased becomes, per pound and per kilogram:
| Price as purchased | Cost per usable pound |
|---|---|
| $7.00/lb ($15.43/kg) | $11.48/lb ($25.30/kg) |
| $8.00/lb ($17.64/kg) | $13.11/lb ($28.91/kg) |
| $9.00/lb ($19.84/kg) | $14.75/lb ($32.53/kg) |
Example prices. Put yours in the food yield calculator.
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Run your own numbers
Good to know
- Doneness changes the loss more than the bone does: in Handbook 102 a boneless leg kept 78% of its weight rare and 67% well done.
FAQ
How much leg of lamb do I need per person?
About 0.6 lb (10 oz) of boneless leg for 6 oz of cooked lean meat (0.375 lb ÷ 0.61). For a bone-in leg, allow for the 22% of bone USDA lists.
How much meat is on a leg of lamb?
About 61% of a boneless leg’s weight as cooked lean meat (USDA Food Buying Guide). On a bone-in leg, bone alone is 22% of the raw weight (USDA nutrient database).
How much does leg of lamb shrink when roasted?
At medium (167–174°F), a bone-in leg kept 73% of its raw weight and a boneless one 72% in USDA Handbook 102, so it loses a little over a quarter. Rare it loses less and well done more: 84% and 71% bone-in, 78% and 67% boneless.
Sources
- USDA Food and Nutrition Service, Food Buying Guide for Child Nutrition Programs (yield tables; public domain)
- USDA Agricultural Research Service, Agriculture Handbook No. 102: Food Yields Summarized by Different Stages of Preparation (1975; public domain)
- USDA Agricultural Research Service, National Nutrient Database for Standard Reference, Release 28 (refuse)
USDA figures are averages; size, grade, trim, ripeness and cooking change them. Weigh your own main items before you cost a menu on them.
Last reviewed October 11, 2026.
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