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Cooking times and losses were monitored during cooking of ten each of eight kinds of lamb roasts. Roasts were cooked (163OC oven, not preheated) to be rare (6OoC), medium (7OOC) or well done (77OC). Cooking times and cooking losses significantly increased with increasing degrees of doneness. Cooking time recommendations were made based on the data I n a second study, cooking times, cooking losses and energy consumption were monitored during cooking o f 100 each of boneless legs and boneless shoulder roasts. Ovens were either non-preheated or preheated and roasts were fresh, frozen, thawed 12 h at 21 "C, thawed 24 h at 1 O C or thawed by microwaves. Gas consumption was slightly less for boneless shoulders roasted in non-preheated ovens (21.2 cu. ft.) than for those roasted i n preheated ovens (22.6 cu. ft.). Cooking times and losses were lower for fresh boneless shoulders and leg roasts versus those in the frozen or frozenthawed treatments. Statistically significant differences i n gas consump tions for the five treatment groups were observed, but differences i n cost of purchased energy were negligible.