- Lamb is naturally fattier than other meats, so trim it well before placing it on the grill to minimize the risk of flare-ups.
- Choose lamb that is light red with bones that are slightly pink rather than white.
- Ground lamb, like other ground meats, is safe cooked to an internal temperature of 160º F (medium doneness). For other cuts, cooking to an internal temperature of 145º F (medium-rare) is safe and preferred by most people.
- When you grill rack of lamb, cover the bones with foil to prevent them from scorching.
Helpful Hints for Grilling Lamb
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