Serves: 5
Cut Method Heat Doneness
Rare Medium Well-done
(140°F) (160°F) (170°F)
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Chops direct high (450°F)
1/2 inch thick 1-2 min/side 2-3 min/side 3-4 min/side
1 inch thick 2-4 min/side 4-6 min/side 6-8 min/side
1 1/2 inches thick 4-6 min/side 6-8 min/side 8-10 min/side
Racks indirect medium 30-40 min 40-50 min 50-60 min
Leg (4-6 lbs, boneless) indirect medium 1 hr 1-1 1/2 hrs 1 1/2-2 hrs
Leg (6-8 lbs, bone-in) indirect medium 1 1/2-2 hrs 2-2 1/2 hrs 2 1/2-3 hrs
*This chart is offered as a broad guideline to cooking times for the various cuts of meat. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.
This Lamb Grilling Chart recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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