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

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…”