Type | Weight/Size | Method | Temperature | Duration | Rare | Medium | Well Done |
---|---|---|---|---|---|---|---|
CHOP | Approx. 2.5 - 3 cm thick | 180°C | 10 - 12 min. | 55 - 58°C | 70 - 72°C | ||
LEG OF LAMB | Approx. 1.7 kg | 140 - 160°C | 55 - 65 min. | 55 - 58°C | 70 - 72°C | ||
LEG OF LAMB FROM ROLLED ROAST | Approx. 2.5 kg | 140 - 160°C | 15 - 20 min. | 55 - 58°C | 70 - 72°C | ||
HOCK, DEBONED AND FLAT | Approx. 1.7 kg | 55 - 65 min. | |||||
HOCK, DEBONED AS ROLLED ROAST | Approx. 2.5 kg | 1,5 - 2 hours | |||||
RACK OF LAMB | 500 - 600 g | 15 - 20 Min | 55 - 58°C | 70 - 72°C | |||
LAMB RIBS | 1.2 - 1.5 kg | 140 - 150°C | 75 - 90 min. |
*This is just the estimated burn time. The exact burn time depends on many factors such as outdoor temperature and the size of the food