Weber Gas Burner manual Cooking Guide For Lamb, Chops, Roasts

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	11⁄2 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		11⁄2	–21⁄4hrs	21⁄4 –3 hrs	3 –31⁄2hrs
Boneless, rolled	5–7 lbs
Whole	5–7 lbs	11⁄2	–2 hrs	2–21⁄2hrs	21⁄2 –23⁄4hrs

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