Sub-Zero BBQ48C, BBQ48BI, BBQ36C, BBQ362C, BBQ362BI manual Lamb

W O L F BBQ GRILLING G U I D E

LAMB	Thickness/Weight	Flame	Internal Temp.	Timing	Heat	Rotisserie	Comments
Chops and Steaks,	1" (25) thick	Medium	140˚F (60˚C)	10–15 min	Direct	No	Remove excess fat from
Rare	11/2" (38) thick	Medium	140˚F (60˚C)	14–18 min			edges. Slash remaining
							fat. Turn halfway through
Chops and Steaks,	1" (25) thick	Medium to High	160˚F (70˚C)	13–20 min	Direct	No	cooking time.
Medium	11/2" (38) thick	Medium to High	160˚F (70˚C)	18–25 min
Chops and Steaks,	1" (25) thick	Medium	170˚F (75˚C)	18–30 min	Direct	No
Well Done	11/2" (38) thick	Medium	170˚F (75˚C)	20–35 min
Leg	11/2 lbs (.7 kg)	Medium	150˚F (65˚C)	25–30 min	Direct	No	Turn halfway through
(butterflied)							cooking time.
Leg	6–7 lbs (2.7–3.2 kg)	Medium	150˚F (65˚C)	2–21/2hours	Direct	Yes	Turn burners beneath
(semi-boneless rolled)							on medium.
Rib Crown Roast	3–4 lbs (1.4–1.8 kg)	Medium	150˚F (65˚C)	1–11/2hours	Indirect	No
Rack	1–11/2lbs (.5–.7 kg)	Medium	150˚F (65˚C)	25–30 min	Direct	No	Turn halfway through
							cooking time.
Kabobs	11/4" (32) cubes	Medium	150˚F (65˚C)	12–15 min	Direct	No	Turn halfway through
							cooking time.

FISH / SEAFOOD Thickness/Weight		Flame	Internal Temp. Timing	Heat	Rotisserie	Comments
Fish Fillets	1/4"–1/2" (6.3–13) thick	High	3–5 min	Direct	No	Cook skin side down.
or Steaks	1/2"–1" (13–25) thick	Medium	5–10 min
	1"–11/4" (25–32) thick	Medium	15–20 min
Fish (whole)	1 lb (.5 kg)	Medium	15–20 min	Indirect	No	Cook skin side down.
	2–21/2lbs (.9–1.1 kg)	Medium	20–30 min
	3 lbs (1.4 kg)	Medium	30–45 min
Shrimp		High	3–6 min	Direct	No	Turn halfway through
						cooking time.
Scallops		High	3–6 min	Direct	No	Turn halfway through
						cooking time.

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