Lamb is medium rare when the internal temperature reaches 145 degrees F 63 degrees C), and is well done at 160 degrees F (70 degrees C).
Lamb
Cut
|
Method
| Heat |
Time
| Internal Temp. (minimum)
|
| Chops: Shoulder, Loin, or Rib | ---- | ---- |
----
| ---- |
| 1 inch thick | Direct | High | 5 min./side | 145 F (63 C) |
| Steaks: Sirloin, or Leg | ---- | ---- | ---- | ---- |
| 1 inch thick | Direct | High | 5 min./side | 145 F (63 C) |
| Kabobs | ---- | ---- | ---- | ---- |
| 1-inch cubes | Direct | High | 4 min./ side | 145 F (63 C) |
| Patties | ---- | ---- | ---- | ---- |
| 1/2-inch thick | Direct | High | 3 min./side | 160 F (70 C) |
| Leg, Butterflied | ---- | ---- | ---- | ---- |
| 4 to 7 pounds | Indirect | Medium | 40 to 50 min./total | 145 F (63 C) |
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