Broiling


Broiling Lamb 

• Broiling is a calorie-cutting technique because no added butter or oil is necessary and fats naturally present in the meat are left behind in broiler pan.
• Preheat broiler according to the manufacture's instructions.
• For easier clean-up, spray the rack of a broiler pan with nonstick spray coating.
• Place well-trimmed lamb on the unheated rack of a broiler pan.
• Measure from the source of heat to the top of meat and broil according to the suggested cooking times.
• Turn lamb over after half of the broiling time.
• Use tongs to turn chops and steaks to avoid the loss of natural juices.
• Season, if desired, and serve immediately.

Timetable for Broiling Lamb

Distance from Heat Source: 3-4 inches
Approx. Cooking Time
Lamb Cut
Medium
Loin Chops (1" thick)
10/15
Rib Chops (1" thick)
10/15
Sirloin steaks (1" thick)
12/15
Center Cut Round Leg Steak (1" thick)
15/20
Cubes for Kabobs (1 1/4" pieces)
10/15
Lamb Patties (1 1/2" x 4) (4 oz. each)
12
2-3" Shoulder Chops,
Round Bone or Blade (1" thick)
Distance from Heat Source: 4-5 inches
10/12
Butterflied Leg (4-7 lbs.)
45/65