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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 |
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