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.
| Type | Thickness or Weight | Approximate Cooking Time |
| Chops: Loin, rib, shoulder, sirloin | 3/4 to 1-1/4 inches thick | 8 to 12 minutes (Direct Medium) |
| Leg of lamb, semi-boneless, rolled | 6 to 7 pounds | 2-1/2 hours (Indirect Medium) |
| Rib crown roast | 3 to 4 pounds | 1 to 1-1/4 hours (Indirect Medium) |
| Ground lamb patties | 3/4 inch thick | 10 minutes (Direct Medium) |
| Rack of lamb | 1 to 1-1/2 pounds | 25 to 35 minutes (Direct Medium) |