Grilling Times for Lamb

By: Allrecipes Staff

Lamb is medium rare when the internal temperature reaches 145 degrees F 63 degrees C), and is well done at 160 degrees F (70 degrees C).

Lamb
Cut	Method	Heat	Time	Internal Temp. (minimum)
Chops: Shoulder, Loin, or Rib	----	----	----	----
1 inch thick	Direct	High	5 min./side	145 F (63 C)
Steaks: Sirloin, or Leg	----	----	----	----
1 inch thick	Direct	High	5 min./side	145 F (63 C)
Kabobs	----	----	----	----
1-inch cubes	Direct	High	4 min./ side	145 F (63 C)
Patties	----	----	----	----
1/2-inch thick	Direct	High	3 min./side	160 F (70 C)
Leg, Butterflied	----	----	----	----
4 to 7 pounds	Indirect	Medium	40 to 50 min./total	145 F (63 C)

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foodmaven

Aug. 6, 2009 6:25 am

I am glad this chart is available.It only supports my belief that there is a proper way to do everything to get the most optimal results.I will 'toot' my own horn and say that I am a great cook...only because I use the proper equipment and tools.I hope and suggest that everyone get a GOOD thermometer. It doesn't have to be fancy, but a digital one works faster and accurately. I have been wanting to cook something 'lamb',because my Dad swears he has never eaten lamb.I find that hard to believe when he had a close Uncle who raised prize winning lambs. But the challenge for me is how to prepare it. Dad doesn't like spicy foods but he does enjoy Medditeranean fare. Long story short, this chart is a great hepl...THANKS!!!

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