Home Made German Style Meat Delicacies - Since 1958
        "One of the Best Kept Secrets in Bucks County"

Broiling and Grilling Lamb


Broiling and grilling are great ways of cooking tender cuts of lamb.

  1. Choose a meat cut good for broiling or grilling from the timetable:

Broiling and Grilling Times for Lamb

Lamb Cuts

Thickness
or Weight

Inches
from Heat

Total Broiling Time
(minutes)

Total Grilling Time
(minutes)
 

145 F
(med-rare)

160 F
(med)

145 F
(med-rare)

160 F
(med)

Shoulder Chop*

3/4 to 1"

3 to 4

5 to 9

7 to 11

9 to 12

12 to 14

Loin

1"

3 to 4

5 to 9

7 to 11

7 to 9

9 to 11

Rib Chop

1 1/2"

4 to 5

12 to 17

15 to 19

14 to 17

17 to 20

Sirloin Chop

3/4 to 1"

3 to 4

10 to 13

12 to 15

15 to 17

17 to 21

Butter flied Leg
( boneless)

4 lbs

5 to 7

40 to 46

47 to 53

33 to 53

40 to 60

Leg Steak

3/4 to 1"

3 to 4

11 to 15

14 to 18

15 to 18

17 to 21

Cubes for Kabobs

1 to 1 1/2"

4 to 5

6 to 10

8 to 12

7 to 9

9 to 20

Ground Lamb Patties

1/2"

3

3 to 6

5 to 8

3 to 5

5 to 7

*Marinate meat at least 6 hours but no longer than 24 hours to tenderize.

  1. Position the oven or grill rack so the meat will be the recommended distance from the heat. Set the oven to broil or heat the coals or gas grill to medium. Remove any excess fat before cooking to avoid flare-ups.
  • To broil: place meat on the rack in the broiler pan. (For easy cleanup, line the pan with aluminum foil first.)
  • To grill: place meat on the grill the distance from the heat recommended in the timetable.
  1. Broil or grill the meat for about half the recommended time or until it's brown on one side. Turn the meat and continue broiling or grilling until it's done to your liking. If you like, season the meat after it's done.

 

 



We Accept Visa & Mastercard

 
 Retail Store Hours: 
Tuesday thru Friday 8 am - 6 pm,
 Saturday 8 am - 5pm
365 Folly Rd. Chalfont, PA 18914 
Phone (215) 343-0670 - (215) 343-3742 fax