A great resource is https://www.australianlamb.com.au/ - here you will find many tips and hacks!
LAMB COOKING TIMES
• Preheat oven or barbecue to the recommended temperature for your cut.
• Follow the recommended roast lamb cooking times for your cut's weight.
• Check the internal temperature with a meat thermometer.
• Remove roast before it reaches the final temperature as it continues to cook while resting.
Roast Lamb Cooking Times - Weight per 500gm (approx) - Internal Temperature goal.
Just saying the words slow-cooked lamb makes us hungry! As a general rule, we recommend simmering or slow-roasting lamb at 160–180°C for two hours.
The best lamb cuts for slow-cooking:
Diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone in), shoulder (bone in), easy-carve (leg or shoulder bone out), boned and rolled shoulder or leg.
GRILLED LAMB COOKING TIMES
From chops and kebabs to ribs and steaks, we love our grilled lamb. Add a flavour twist with a delicious marinade or rub, bring lamb to room temperature then grill over medium heat. Cooking time depends on the cut – for an accurate result use a meat thermometer to test the internal temperature or try the finger method if you’re out and about.
Lamb steak is the starting point for enticing recipes like juicy kebabs, warm seasonal salads and moreish sandwiches. We recommend your steak is at least 15 mm thick. Watch our video guide: How to cook the perfect lamb steak.
COOKING LAMB RACKS ON THE BBQ