Lamb Temperature and Cooking Guide

 Here are some guidelines for cuts, thicknesses, weights, and grilling times. Most of these are standard practice, but as a Pit Boss you to always use your best judgement.  Cooking times can sometimes be affected by things like – where you live, the temperature outside, wind, or even your desired doneness. Most of the times listed in the extensive guides below are for achieving medium doneness, unless otherwise noted.
Type Thickness or Weight Approximate Cooking Time
Lamb Chop, Rib or Loin ¾" thick 4 – 6 min direct high heat (450°F – 550°F), turning once
1" thick 6 – 8 min direct high heat (450°F – 550°F), turning once
1¼" thick 8 – 10 min direct high heat (450°F – 550°F), turning once
Lamb Chop, Shoulder 10–12oz 45 – 50 min indirect medium heat (350°F – 450°F), turning once or twice
Lamb, Ground ¾" thick 8 – 10 minutes direct medium heat (350°F – 450°F), turning once
Leg of Lamb, Boneless, Rolled 2½–3lb sear 10 – 15 min direct medium heat (350°F – 450°F), turning as needed; grill 20 – 30 min indirect medium heat
Rack of Lamb 1–1½lb sear 5 min direct medium heat (350°F – 450°F), turning once; grill 10 – 15 min indirect medium heat
Rib Crown Roast 3–4lb 1 – 1¼ hours indirect medium heat (350°F – 450°F)


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