52
LAMB
CUT
Chop: loin, rib, shoulder, or sirloin
Leg of lamb, semi-boneless, rolled
Rib crown roast
Ground lamb patty
Rack of lamb
THICKNESS OR WEIGHT
3
⁄4 to 1
1
⁄4 inches thick
6 to 7 pounds
3 to 4 pounds
3
⁄4 inch thick
1 to 1
1
⁄
2 pounds
APPROXIMATE GRILLING TIME
8 to 12 minutes Direct Medium
2
1
⁄2 hours Indirect Medium
1 to 1
1
/4 hours Indirect Medium
10 minutes Direct Medium
25 to 35 minutes Direct Medium
GRILLING GUIDE
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, wind, outside temperature, and desired doneness. Two rules
of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the Direct Method for the time given
on the chart or to the desired doneness, turning once halfway through grilling time. Grill roasts, whole poultry, bone-in
poultry pieces, whole fish, and thicker cuts using the Indirect Method for the time given on the chart or until an
instant-read thermometer reaches the desired internal temperature. Cooking times for beef and lamb are for the
USDA’s definition of medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops and
steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees
during this time.
BEEF
CUT
Steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin
Skirt steak
Flank steak
Kabob
Tenderloin, whole
Ground beef patty
Rib-eye roast, boneless
Tri-tip roast
Rib roast
Veal loin chop
THICKNESS AND/OR WEIGHT
3
⁄4
inch thick
1 inch thick
1
1
⁄4 inches thick
1
1
⁄2 inches thick
2 inches thick
1
⁄4 to
1
⁄2 inch thick
1
1
⁄2 to 2 pounds,
3
⁄4 inch thick
1 to 1
1
⁄
2 inch cubes
3
1
⁄
2 to 4 pounds
3
⁄4 inch thick
5 to 6 pounds
2 to 2
1
⁄2 pounds
12 to 14 pounds
1 inch thick
APPROXIMATE GRILLING TIME
8 to 10 minutes Direct Medium
10 to 12 minutes Direct Medium
14 to 16 minutes; sear 10 minutes Direct High,
grill 4 to 6 minutes Indirect Medium
16 to 18 minutes; sear 10 minutes Direct High,
grill 6 to 8 minutes Indirect Medium
20 to 24 minutes; sear 10 minutes Direct High,
grill 10 to 14 minutes Indirect Medium
5 to 7 minutes Direct High
12 to 15 minutes Direct Medium
10 to 12 minutes Direct Medium
35 to 50 minutes (medium rare);
sear 20 minutes Direct Medium,
grill 15 to 30 minutes Indirect Medium
8 to 10 minutes Direct Medium
1
1
⁄
2 to 2 hours Indirect Medium
30 to 40 minutes; sear 10 minutes Direct High,
grill 20 to 30 minutes Indirect Medium
2
1
⁄2 to 2
3
⁄4 hours Indirect Medium
10 to 12 minutes Direct Medium
