Lamb Cuts for Grilling
Customer Question: “What are the best cuts for grilling?”
Just about all lamb cuts; such as loin and rib chops, rack of lamb, leg, leg steak, kabobs, ground, and whole carcass are ideal for grilling or slow roasting on the grill.
Overview:
Grass fed meat, in general, requires less grilling time due to its high protein and low fat levels. Use tongs to turn, not a fork, to prevent piercing the meat surface and juice escaping. Overcooking lamb and especially goat is common and will significantly degrade flavor and texture. Rare to medium rare is optimal. Using a thermometer is especially important for thick cuts of meat. After removing from the grill, allow the lamb to rest for 5-8 minutes. This allows the juice to redistribute and adds to the flavor.
For more information check out 7 Tips For Grilling.
Internal Temperature Guide
| Rare | 120 to 125 degrees F | center is bright red, pinkish toward the exterior portion |
| Medium Rare | 130 to 135 degrees F | center is very pink, slightly brown toward the exterior portion |
| Medium | 140 to 145 degrees F | center is light pink, outer portion is brown |
| Medium Well | 150 to 155 degrees F | not pink |
While only simple seasonings are needed, lamb meat has an affinity for many spices and herbs for a variety of traditional flavors.
“Salt, pepper, olive oil…Shepherd Song lamb needs nothing more…”