A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat. Sirloin chops are very meaty and make a larger and more economical chop than either rib or loin chops.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination of the two) depends on the cut of beef and the quality of the meat.
Rotisserie Grilling Lamb | Rotisserie Roasting a Whole Lamb | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Lamb
Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie.
Types of Grills | Grilling
Types of Grills
There are a wide range of grills available that are suitable for grilling various cuts of lamb. Some grills are designed for indoor use and provide convenience for consumers who are unable to grill outdoors due to location or climate.
General Guidelines | Degree of Doneness | Meat Thermometers
Because of growing concern that harmful bacteria may be present in the internal portions of meat, it is now recommended that whole lamb cuts be cooked to an internal temperature (after the resting period, if applicable) of not less than 145°F.
Leg of Lamb | Rack of Lamb | Rolled Shoulder | Saddle of Lamb
Carving a Leg of Lamb
A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and all that is required is a sharp knife and a means to steady the roast as it is being carved.