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Helpful Hints for Grilling Lamb


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.