Pork and Lamb Grilling Chart
Pork, fresh pork sausages, ground pork and ground lamb are done when the temperature reaches 160°. Cooked sausages are done when they are heated through.
Lamb chops and steaks are done when a meat thermometer reads 145° for medium-rare, 160° for medium and 170° for well-done. For direct grilling, turn meat halfway through grilling time.
| CUT |
WEIGHT OR
THICKNESS |
HEAT |
COOKING TIME
(MINUTES PER POUND) |
| Pork |
| Loin or Rib Chop (Bone-In) |
3/4 to 1 in. |
Medium/Direct |
8 to 10 |
| |
1-1/4 to 1-1/2 in. |
Medium/Direct |
12 to 18 |
| Loin Chop (Boneless) |
3/4 to 1 in. |
Medium/Direct |
8 to 10 |
|
1-1/4 to 1-1/2 in. |
Medium/Direct |
12 to 18 |
| Back Ribs or Spareribs |
3 to 4 lbs. |
Medium/Indirect |
1-1/2 to 2 hours |
| Tenderloin |
3/4 to 1 lb. |
Medium-Hot/Indirect |
25 to 40 |
| Loin Roast (Bone-In or Boneless) |
3 to 5 lbs. |
Medium/Indirect |
1-1/4 to 1-3/4 hours |
| Kabobs |
1-in. cubes |
Medium/Direct |
10 to 15 |
| Sausage, Cooked |
|
Medium/Direct |
3 to 7 or until heated through |
| Sausage, Fresh |
4 oz. |
Medium/Indirect |
20 to 30 |
| Pork or Lamb Patties |
4 oz. and 1/2 in. |
Medium/Direct |
8 to 10 |
| Lamb |
| Rib or Loin Chops |
1 in. |
Medium/Direct |
10 to 18 |
| Leg of Lamb (Bone-In) |
5 to 7 lbs. |
Medium-Low/Indirect |
1-3/4 to 2-3/4 hours |
| Leg of Lamb (Boneless) |
3 to 4 lbs. |
Medium-Low/Indirect |
1-1/2 to 2-1/2 hours |
| Rack of Lamb |
1 to 1-1/2 lbs. |
Medium/Direct |
25 to 35 |
| Kabobs |
1-in. cubes |
Medium/Direct |
8 to 12 |
| *These cuts of meat are best when marinated before grilling. |