Back to Finnish Recipes
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.