Lamb

Fish

Beef

Poultry

Pork

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