lamb cooking guidelines

Other meats:

**Lamb Cuts Checklist**

Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side.
	Grilling (more info)	Frying / Griddling / Dry frying	Stir frying (more info)	Roasting (more info)	Casserole Stew Pot roast Braising (more info)
Lamb Steaks
Leg, chump, shoulder steaks 2cm (¾")	4-6 mins each side	4-6 mins each side	Leg steaks:Cut into strips: 2-4 mins+2 mins with veg	Not recommended	Shoulder steaks: Oven temp: Gas mark 3, 170°C, 325°F Braise: 1-1½ hrs
2cm+ (¾"+)	6-8 mins each side	6-8 mins each side	Leg steaks:Cut into strips: 2-4 mins+2 mins with veg	Not recommended	Shoulder steaks: Oven temp: Gas mark 3, 170°C, 325°F Braise: 1-1½ hrs
Neck fillet Escalopes 1-1.5cm (½-5/8")	3-5 mins each side	2-4 mins each side	Neck fillet:Cut into strips 2-4 mins + 2 mins with veg	Not recommended	Not recommended
Lamb chops
Loin, chump 2cm (¾")	6-8 mins each side	6-8 mins each side	Not recommended	Oven temp: Gas mark 4-5, 180°c, 350°F 25-30 mins total	Oven temp: Gas mark 3, 170°C,325°F Braise: 1-1½ hours
Lamb cutlets
2cm(¾")	6-8 mins each side	6-8 mins each side	Not recommended	Oven temp: Gas mark 4-5, 180°c, 350°F 25-30 mins total	Not recommended
Lamb joints
Leg, shoulder, Rack, Breast, Shanks	Not recommended	Not recommended	Not recommended	Leg, shoulder, rack, breast: Oven temp: Gas mark 4-5, 180°c, 350°F Medium 25 mins per 450g/½kg(lb) + 25 mins Well done 30 mins per 450g/½kg(lb) + 30 mins	Shoulder, breast, shanks: Oven temp: Gas mark 4-5, 180°c, 350°F Pot roast 25-30 mins per 450g/½kg(lb) + 25-30 mins