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.
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…”