BROILING
| Lamb Cut | Distance From Heat Source (in) | Cooking Time (min) |
| Shoulder Chops | 3-4 | 14-16 |
| Loin Chops | 3-4 | 9-11 |
| Rib Chops | 3-4 | 9-11 |
| Butterflied Leg | 4-5 | 35-45 |
| Leg Steaks | 3-4 | 11-13 |
| Ground Lamb Patties | 3 | 7-9 |
Broiling Tips
Watch distance between broiler and lamb.
Turn lamb over when pieces are cooked halfway.
Do not overcook. Lamb should be served with a ting of pink.
Chops and steaks can also be pan fried.