BBQ Cooking Times
Lamb Cooking Times
Thermometer Temperature: Rare = 60°C, Medium = 66°C, Well = 71°C
| 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) |