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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 Frying /
Griddling /
Dry frying
Stir frying Roasting Casserole
Stew
Pot roast
Braising
Lamb Steaks          
Leg, chump, shoulder steaks

2cm (")

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, 170C, 325F

Braise:
1-1 hrs

2cm+ ("+) 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, 170C, 325F

Braise:
1-1 hrs

Neck fillet Escalopes
1-1.5cm (-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 (") 6-8 mins each side 6-8 mins each side Not recommended Oven temp: Gas mark 4-5, 180c, 350F

25-30 mins total

Oven temp: Gas mark 3, 170C,325F

Braise
1-1 hours

           
Lamb cutlets          
2cm(") 6-8 mins each side 6-8 mins each side Not recommended Oven temp: Gas mark 4-5, 180c, 350F

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, 180c, 350F

Medium
25 mins per 450g/kg(lb) + 25 mins

Well done
30 mins per 450g/kg(lb) + 30 mins

Shoulder, breast, shanks:

Oven temp:
Gas mark 4-5, 180c, 350F
 

Pot roast
25-30 mins per 450g/kg(lb) + 25-30 mins

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