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 |
|