Grilling Times

The chart below will assist with suggested grilling times.

Cut	Method	Heat	Time	Internal Temp. (minimum)
Chops: Shoulder, Loin, or Rib
1-inch thick	Direct	High	5 min./side	63 degrees C
Steaks: Sirloin, or Leg
1-inch thick	Direct	High	5 min./side	63 degrees C
Kabobs
1-inch cubes	Direct	High	4 min./side	63 degrees C
Patties
1/2-inch thick	Direct	High	3 min./side	70 degrees C
Leg, Butterflied
2 – 4 kg	Indirect	Medium	40 to 50 min./total	63 degrees C

Note: Lamb is medium rare when the internal temperature reaches 52 degrees C and is considered well done at 70 degrees C.