| Lamb is medium rare when the internal temperature reaches 145 degrees F 63 degrees C), and is well done at 160 degrees F (70 degrees C). |
| Lamb |
| Cut Method Heat Time Internal Temp. |
| (minimum) |
| Chops - shoulder, loin, or rib |
| 1 inch thick Direct High 5 min.side 145 F (63 C) |
| Steaks - sirloin , or leg |
| 1 inch thick Direct High 5 min./side 145 F (63 C) |
| Kabobs |
| 1 inch cubes Direct High 4 min./side 145 F (63 C) |
| Patties |
| 1/2 inch thick Direct High 3 min./side 160 F (70 C) |
| Leg, butterflied |
| 4 to 7 pounds Indirect Med. 40 to 50 min./total 145 F (63 C) |
