Lamb Cooking Chart
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Thermometer Temperature:
| Rare = 140°F | Medium = 150°F | Well = 160°F |
| Cut of Meat | Weight or Thickness | Grilling Method | Approximate Cooking Time |
|---|---|---|---|
| Leg, Bone-In | 5 - 7 lbs. | Indirect | 22 - 25 Min/Lb. (M) |
| Leg, Boned & Tied | 4 - 5 lbs. | Indirect | 27 - 30 Min/Side (M) |
| Leg, Boned & Butterflied | 4 - 5 lbs. | Indirect | 15 - 17 Min/Side (M) |
| Rack | 2 - 3 lbs. | Indirect | 8 - 20 Min./Side (MR) |
| Chops (Loin, Rib, Shoulder) | 3/4 in. | Direct | 4 - 5 Min/Side (MR) |
| Chops (Loin, Rib, Shoulder) | 1 in. | Direct | 5 Min/Side (MR) |
| Chops (Loin, Rib, Shoulder) | 1 1/2 in. | Direct | 6 - 7 Min./Side (MR) |
| Boneless Cubes (for kabobs) | 3/4 in. | Direct | 5 Min. Total (R) 6 - 8 Min. Total (M) 8 - 10 Min. Total (W) |
| Boneless Cubes (for kabobs) | 1 in. | Direct | 6 Min. Total (R) 8 Min. Total (M) 12 Min. Total (W) |
| Boneless Cubes (for kabobs) | 1 1/2 in. | Direct | 12 Min. Total (R) 15 Min. Total (M) 17 Min. Total (W) |
(R) Rare; (M) Medium; (MR) Medium Rare; (W) Well Done
For some excellent Lamb recipes click here.