Cut of Meat | Weight / Thickness | Method | Approx. Cooking Time |
---|---|---|---|
Leg, Bone-In | 2.2kg – 3.2kg | Indirect | 48 – 55 Min/kg. (M) |
Leg, Boned & Tied | 1.8kg – 2.2kg | Indirect | 27 – 30 Min/Side (M) |
Leg, Boned & Butterflied | 1.8kg – 2.2kg | Indirect | 15 – 17 Min/Side (M) |
Rack | 0.9kg – 1.3kg | Indirect | 8 – 20 Min./Side (MR) |
Chops (Loin, Rib, Shoulder) | 1.9cm | Direct | 4 – 5 Min/Side (MR) |
Chops (Loin, Rib, Shoulder) | 2.5cm | Direct | 5 Min/Side (MR) |
Chops (Loin, Rib, Shoulder) | 3.8cm | Direct | 6 – 7 Min./Side (MR) |
Boneless Cubes (for kabobs) | 1.9cm | Direct | 5 Min. Total (R)6 – 8 Min. Total (M)8 – 10 Min. Total (W) |
Boneless Cubes (for kabobs) | 2.5cm | Direct | 6 Min. Total (R)8 Min. Total (M)12 Min. Total (W) |
Boneless Cubes (for kabobs) | 3.8cm | Direct | 12 Min. Total (R)15 Min. Total (M)17 Min. Total (W) |
Lamb Cooking Times
Thermometer Temperature: Rare = 60°C, Medium = 66°C, Well = 71°C
09/09/15