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)
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