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
Approximate Total Cooking Time For Medium Doneness (min.)
|Lamb Shoulder Chops, Arm or Blade (¾" thick)||moderate||10 - 15|
|Lamb Loin or Double Loin Chops (1" thick)||moderate||15|
|Lamb Rib or French Rib Chops (1" thick)||moderate||15|
|Lamb Top Round Steaks (1" thick)||moderate||15 - 20|
|Lamb Boneless Sirloin Steaks or Sirloin Chop (1" thick)||moderate||15|
|Lamb Leg Steaks, Center Cut (1" thick)||moderate||15 - 20|
|Cubes for Lamb Kabobs (1¼" pieces)||moderate||15 - 20|
|Lamb Patties (½" x 4")
(4 oz. each)
|Lamb Top Round Roast (1 to 1¼ lbs.)||moderate||
30 - 35
|Butterflied Lamb Leg (4 - 7 lbs.)||moderate||
40 - 45