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Trim lamb before
cooking to eliminate smoke and fire flare-ups. |
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Check the coal
temperature by holding the palm of your hand about 4 inches
above the hot coals. Coals are moderate in temperature
if your hand can be comfortably held over the heated coals
for 4 seconds. |
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Grill the meat 4
inches from moderate coals, uncovered, to the desired
doneness following approximate times on the chart. |
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Timetable for Grilling Lamb
|
| Lamb Cut |
Temperature* |
Approximate
Total Cooking Time For Medium Doneness (min.) |
| Lamb Shoulder Chops, Arm or
Blade
(¾" thick) |
moderate |
10 - 15 |
| Lamb Loin or Double Loin Chops
(1" thick) |
moderate |
15 |
| Lamb Rib or French Rib Chops (1" thick) |
moderate |
15 |
| Lamb Top Round Steaks (1" thick) |
moderate |
15 - 20 |
| Lamb Boneless Sirloin Steaks
or Sirloin Chop (1" thick) |
moderate |
15 |
| Lamb Leg Steaks, Center Cut
(1" thick) |
moderate |
15 - 20 |
| Cubes for Lamb Kabobs (1¼" pieces) |
moderate |
15 - 20 |
Lamb Patties (½" x 4")
(4 oz. each) |
moderate |
13 |
| Lamb Top Round Roast (1 to
1¼ lbs.) |
moderate |
30 - 35 |
| Butterflied Lamb Leg (4 - 7 lbs.) |
moderate |
40 - 45 |
*All cuts were cooked on an open grill 4 inches from
heat.
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