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
| Lamb Cut |
Temperature* |
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) |
moderate |
13 |
| Lamb Top Round Roast (1 to 1¼ lbs.) | moderate |
30 - 35 |
| Butterflied Lamb Leg (4 - 7 lbs.) | moderate |
40 - 45 |