Lamb Grilling Guide
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. Two rules of thumb: Grill chops and patties using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Grill roasts and thicker cuts using the Indirect Method for the time given on the chart, or until an instant-read thermometer registers the desired internal temperature. Cooking times are to medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.
Click here to see our chart on internal temperatures.
Type |
Thickness or Weight |
Approximate Cooking Time |
| Lamb chop, rib or loin | ¾" thick | 4 to 6 min direct high heat (450° to 550°F), turning once |
| 1" thick | 6 to 8 min direct high heat (450° to 550°F), turning once | |
| 1¼" thick | 8 to 10 min direct high heat (450° to 550°F), turning once | |
| Lamb chop, shoulder | 10–12 oz | 45 to 50 min indirect medium heat (350° to 450°F), turning once or twice |
| Lamb, ground | ¾" thick | 8 to 10 minutes direct medium heat (350° to 450°F), turning once |
| Leg of lamb, boneless, rolled | 2½–3 lb | sear 10 to 15 min direct medium heat (350° to 450°F), turning as needed; grill 20 to 30 min indirect medium heat |
| Rack of lamb | 1–1½ lb | sear 5 min direct medium heat (350° to 450°F), turning once; grill 10 to 15 min indirect medium heat |
| Rib crown roast | 3–4 lb | 1 to 1¼ hours indirect medium heat (350° to 450°F) |