Grilling



Grilling Lamb 

Trim lamb before cooking to eliminate smoke and fire flare-ups.
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.
Grill the meat 4 inches from moderate coals, uncovered, to the desired doneness following approximate times on the chart.

 



Timetable for Grilling Lamb

Cooked on an open grill 4 inches from heat with coals at a moderate temperature
Approx. Cooking Time (min.)
Lamb Cut
Medium
Shoulder Chops 
Arm or Blade (3/4" thick)
10/15
Loin or Double Loin Chop
(1" thick)
15
Rib or French Rib Chops
(1" thick)
15
Boneless Sirloin Steaks or
Sirloin Chop (1" thick)
15
Center Cut Round Leg Steak 
(1" thick)
15/20
Cubes for Kabob
(1 1/4" pieces)
15/20
Lamb Patties
(1/2"x 4" 4 oz. each) 13
Butterflied Leg 
(4-7 lbs.)
40/45