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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 |
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