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.