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Grilling Lamb Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill chops and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts and thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Cooking times are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

 
   
Cut of Meat
  
Thickness or Weight
  
Approximate Cooking Time
  
Chops: Loin, rib, shoulder, sirloin 3/4 to 1-1/4 inches thick 8 to 12 minutes (Direct Medium)
Leg of lamb, semi-boneless, rolled 6 to 7 pounds 2-1/2 hours (Indirect Medium)
Rib crown roast 3 to 4 pounds 1 to 1-1/4 hours (Indirect Medium)
Ground lamb patties 3/4 inch thick 10 minutes (Direct Medium)
Rack of lamb 1 to 1-1/2 pounds 25 to 35 minutes (Direct Medium)
 

 

 
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