Weber Gas Burner Manual

A SERVICE OF

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42

COOKING GUIDE FOR LAMB

CHOPS

Indirect/Medium Heat

Place chops on the cooking grate. Cook for the time given in the chart or till desired doneness, turning once halfway

through cooking time.

APPROXIMATE COOKING TIME

RARE MEDIUM WELL-DONE

CUT THICKNESS 140˚F (60˚C) 160˚F (71˚C) 170˚F (77˚C)

Loin 1 in. 7–9 min 10–13 min 14–17 min

Shoulder 1 in. 8–10 min 11–14 min 15–18 min

and sirloin 1

1

⁄

2 in. 13–16 min 17–19 min 20–22 min

ROASTS

Indirect/Medium Heat

Place meat, fat side up, in center of the cooking grate. Cook Indirect for the time given in the chart or till

thermometer registers the desired internal temperature.

APPROXIMATE COOKING TIME

RARE MEDIUM WELL-DONE

CUT WEIGHT 140˚F (60˚C) 160˚F (71˚C) 170˚F (77˚C)

Leg of lamb, 4 lbs 45–55 min 55–65 min 65–75 min

butterflied

Leg roast

Boneless, rolled 5–7 lbs 1

1

⁄2–2

1

⁄4 hrs 2

1

⁄4–3 hrs 3–3

1

⁄2 hrs

Whole 5–7 lbs 1

1

⁄

2–2 hrs 2–2

1

⁄

2 hrs 2

1

⁄

2–2

3

⁄

4 hrs