| LAMB |
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| Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side. |
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Grilling |
Frying / Griddling / Dry frying |
Stir frying |
Casserole / Stew / Pot roast / Braising |
Roasting |
| Steaks |
| Leg, chump, shoulder, steaks 2cm (¾") |
4-6 mins each side |
4-6 mins each side |
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Shoulder steaks: oven temp: Gas mark 3, 170°C, 325°F |
Not recommended |
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Braise: 1-1½ hrs |
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| 2cm + (¾"+) |
6-8 mins each side |
6-8 mins each side |
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Shoulder steaks: oven temp: Gas mark 3, 170°C, 325°F |
Not recommended |
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Braise: 1-1½ hrs |
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| Loin, leg, shoulder, valentine, medallions 2cm +(¾"+) |
8-10 mins each side |
8-10 mins each side |
Not recommended |
Leg, shoulder steaks: |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Oven temp: Gas mark 3, 170°C, 325°F |
25-30 mins turn halfway through |
| Neck fillet escalopes 1-1½cm (½-⅝") |
3-5 mins each side |
2-4mins each side |
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Not recommended |
Not recommended |
| Lamb chops |
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| Loin, chump, 2cm (¾") |
6-8 mins each side |
6-8 mins each side |
Not recommended |
Oven temp: Gas mark 3, 170°C, 325°F |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Braise: 1-1½ hrs |
25-30 mins total |
| Lamb cutlets |
| 2cm (¾") |
6-8 mins each side |
6-8 mins each side |
Not recommended |
Not recommended |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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25-30 mins total |
| Lamb joints |
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| Leg, shoulder, rack, breast, shanks |
Not recommended |
Not recommended |
Not recommended |
Shoulder, breast, shanks: Oven temp: Gas mark4-5, 180°C, 350°F |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Pot roast: 25-30 mins per 45-g/½kg(lb) +24-30 mins |
Medium: 25 mins per 450g/½kg(lb) + 25 mins |
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Well done: 30 mins per 450g/½kg(lb) + 30 mins |
